Sunday, June 30, 2013

Butter Bean & Arugula Pesto Pasta

Okay, assuming you made the same Cilantro Walnut Pesto that I did this week and have about a cup of it left over, here's what to do:

Cook up some bowtie pasta because it's the cutest.  As soon as it's done, run it under cold water to chill it.

Mix up lots of that pesto with a can of butter beans (I like the Bioitalia organic butter beans from my co-op, but any butter beans would do.  Lima beans or cannellini beans would be good, too).

Combine the beans & pesto with the pasta and a few giant handfuls of fresh arugula.

This pasta & bean salad is super fresh and green as it can be!  And I can tell you from experience that it's even better the next day for breakfast.

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