2 boxes cavatappi pasta noodles
2 8 oz containers basil pesto - I used Buitoni, but you could make it from scratch too!
2/3 cup red wine vinegar
1 teaspoon kosher salt (for dressing)
2 15-oz cans cannellini beans, drained and rinsed
1 box (5oz) arugula
1/2 cup grated parmesan cheese
4 big handfuls of pine nuts, roasted in toaster oven
Juice of 1 small lemon
Sea salt & black pepper (to taste)
1. Prepare pasta according to directions. Drain, rinse, and set aside in big bowl.
2. In a small bowl, combine the pesto, vinegar, salt, pepper and lemon.
3. Add beans, arugula and pine nuts to the pasta bowl. Pour dressing and cheese on top. Mix well and serve!