Penne with Pistachio Pesto and White Beans

Ingredients

• 5 ounce arugula 
• 1 teaspoon pepper black freshly ground
• 15 ounce .5 can cannellini beans rinsed drained canned
• 1 cup basil leaves fresh packed
• 6  garlic cloves 
• 0.8 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 1 ounce pecorino romano cheese fresh shredded
• 8 ounces penne pasta uncooked
• 0.3 cup roasted pistachios shelled
• 1.5 cups tomatoes peeled seeded chopped

Equipment

• food processor
• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain and rinse with cold water.
3. Drain.
4. Combine basil, nuts, and garlic in a food processor; process until finely chopped.
5. Heat a large skillet over medium heat.
6. Add olive oil to pan, and swirl to coat.
7. Add basil mixture, and cook for 2 minutes, stirring frequently. Stir in pasta, tomato, and next 3 ingredients (through beans); cook for 2 minutes or until thoroughly heated, tossing to combine.
8. Remove from heat.
9. Add arugula to pan, and toss to slightly wilt.
10. Place about 1 1/4 cups pasta mixture in each of 4 bowls, and top each serving with 1 tablespoon cheese.