Average: 5 (10 votes)
Active time
10 minutes
Total time
20 minutes
8 servings

1 pound uncooked orecchiette (preferably whole grain)

2 tablespoons extra-virgin olive oil

Cooking spray or a little extra-virgin olive oil

3 garlic cloves, minced

¾ cup chopped sun-dried tomatoes, packed without oil

¼ teaspoon crushed red pepper

1 (15-ounce) can cannellini beans, rinsed and drained

3 cups trimmed arugula or baby spinach

1 cup fresh basil leaves, coarsely chopped (1-ounce package)

1 tablespoon grated lemon rind

3 tablespoons fresh lemon juice

1 teaspoon kosher salt

5 tablespoons pine nuts, toasted

¼ cup (1 ounce) grated Parmigiano-Reggiano cheese

  1. Cook the pasta according to the package directions. Drain. Place the pasta in a large bowl and drizzle with the olive oil, tossing to coat.
  2. Heat a large Dutch oven over medium-high heat. Coat the pan with cooking spray or a little exra-virgin olive oil. Add the garlic and sauté for 1 minute or until the garlic begins to brown. Add the pasta mixture, tomatoes, pepper, and beans. Cook for 2 minutes, stirring constantly. Stir in the arugula, basil, lemon rind, lemon juice, and salt. Cook for 1 minute or until the arugula wilts.
  3. Spoon 1½ cups of the pasta mixture into each of 6 shallow bowls. Top each serving with 2 ½ teaspoons of pine nuts and 2 teaspoons cheese. Serve immediately.

Steven Petusevsky


Calories per serving: 493
Fat: 12g
Sodium: 458mg
Carbohydrate: 80g
Protein: 23g

Yield: 8 servings

How'd it Taste?

This recipe was simple and delicious. I will definitely make this again!
This was very tasty even without the full amount of basil. I also left out the pine nuts and cheese. The lemon flavor was very good. I have no idea how anyone could make this in 20 minutes though. It took me about an hour.
julia Lo
it will be inspired with video how to do it if i see the video I probably will love to try. thank you,
Thanks for the suggestion, Julia! You can visit our Youtube page to see our current video collection, including a new recipe video for how to make Black-Eyed Pea Salad! https://www.youtube.com/channel/UCBKd9EayJTku-nQixI_8sSg
Delicious! I used spinach instead of arugula and cooked as written. This was my first use of pine nuts, and I was very pleased. I am making this again for dinner tonight.
Delicious and easy! I used fresh cherry tomatoes from my garden rather than the sun dried. I will definitely make this again.
Loved it! Even my meat loving hubby enjoyed it!
We loved the flavors! I didn’t have that many sundried tomatoes so I added slow roasted plum tomatoes to the mix. I also soak and cook my own beans (in instant pot) combined with homemade orichette probably bumped the total cooking time to about an hour. Actual cooking time of the recipe from start to finish only took 20 minutes. But now I have slow roasted plum tomatoes and white beans ready in the freezer for the next time I’m making this dish,
I followed the recipe as written. I also added about 1 cup of veg broth and a little less oil when cooking. Great dish.
This was delicious. I will make it part of my rotation. I left out the pine nuts (allergic son) and the lemon rind (because I was lazy), and still just perfect. Thank you!
Theresa J Trybus
This is delicious and easy to make. I used spinach and fresh tomatoes and omitted the pine nuts. The pine nuts are expensive.
James P
Easy, and an instant hit with other family members. I used a mix of arugula and spinach and substituted sunflower seeds for half of the pine nuts. Delicious!

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