Summer Pesto Pasta With White Beans & Arugula

 

This pesto (gluten free) pasta dish is ideal for when you have company over — and during the dog days of summer when nothing sounds less appealing than being in a hot kitchen. It’s also pretty good to serve at the beach–I made it for my family earlier this week. It’s easy to make ahead and pull out when your’e ready to eat, and it’s sure to impress dinner guests. Red wine vinegar is the secret ingredient and the cannellini beans add a little protien. Read on for more pictures and the super simple recipe! 

 

 

8 oz. pasta of your choice (I used brown rice, and it was great. It would be equally as good (and re-heat better) with whole wheat or regular plain pasta)

1 oz. jar of pre-made pesto (or make your own if you have time)

1/4 cup red wine vinegar 

15 oz. can of rinsed and drained cannellini beans

5 oz. washed arugula 

Shaved Parmesan cheese to garnish

 

 

While your pasta cooks mix together the pesto and red wine vinegar. Drain pasta and in a large bowl toss with sauce, beans and arugula. Garnish with Parmesan cheese. Serve warm or at room temperature. 

 *I adapted this recipe from one I found in Better Homes & Gardens