Gemelli Pasta with Arugula Pesto & Cannellini Beans
From Carolyn Sizemore
Total Time: 30 min | Active 30 min
Yield: 4 servings
Ingredients
11 Tablespoons olive oil, divided
6 medium garlic cloves, thinly sliced and 2 small garlic cloves, roughly chopped, divided
1 serrano chile, halved lengthwise
2 (15 oz) cans cannellini beans, drained and rinsed
3 cups chicken or vegetable stock
9 oz uncooked gemelli pasta
1 Tablespoon fresh thyme leaves, chopped
1 ¾ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
3 cups arugula, roughly chopped
1 cup fresh flat-leaf parsley, roughly chopped
⅓ cup pine nuts, toasted
¼ cup fresh lemon juice (from 2 lemons)
1 (7 oz.) parmesan block, finely grated (about 2 cups)
Instructions
Heat 5 Tablespoons of olive oil in a 12-inch skillet over medium high. Add the sliced garlic and chile to hot oil; cook stirring often, until garlic is golden, about 2 minutes. Add beans, stock, pasta, thyme, 1 ½ teaspoons of the salt and ¼ teaspoon of the black pepper; bring to a simmer. Reduce heat to medium, cover with lid, and cook for 12 minutes. Remove from heat; let stand, uncovered, about 10 minutes to allow pasta to absorb liquid.
Meanwhile, combine arugula, parsley, pine nuts, 3 Tablespoons of the oil, the chopped garlic and remaining ¼ teaspoon of the salt and pepper in a food processor; pulse until a coarse paste forms, about 3 pulses, scraping down sides of bowl as needed. Stir in remaining 3 Tablespoons oil.
Stir lemon juice and half of the pesto into the pasta. Sprinkle with about ½ cup of the grated parmesan. Serve immediately with remaining parmesan and pesto on the side.
Original recipe from Yotam Ottolenghi & Noor Murad, People Magazine January 9, 2023
