Updated: Aug 28, 2021
Orecchiette, Navy Bean and Pesto Pasta
1 lb. of Orecchiette Pasta, cook as directed on Package, reserve 1 ½ cups of pasta water
1 can of Navy Beans, drained and rinsed
5 oz. of baby Arugula
1 pint of cherry tomatoes, chopped and smashed
3 shallots, minced
3 cloves of Garlic, minced
1 cup of freshly made Pesto
1 tablespoon tomato paste
hand-full of fresh Basil, cut into ribbons
hand-full of fresh Italian Parsley, minced
Red pepper flakes to taste
Salt and Pepper to taste
Place a large skillet over medium-high heat, drizzle with olive oil and sauté the shallots until soft, add tomatoes, and sauté until they start to dissolve. Now add garlic, tomato paste, navy beans, pasta water, red pepper flakes, salt, and pepper and sauté until reduced by half.
Now add pasta to skillet, lower heat ad sauté for about 2 to 3 minutes until well coated.
Transfer to a large serving bowl, add herbs, Arugula, and dot with pesto. Place the remaining pesto in a small serving bowl and serve along with pasta so your guest can add additional pesto to pasta. Serve with fresh bread.