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
- 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.
- 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.
- 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.