Pistachios make an interesting and tasty addition to this pesto. Look for roasted pistachios that are in the shell because they're more economical than shelled nuts.
8 ounces uncooked penne pasta
1 cup packed fresh basil leaves
1/4 cup roasted shelled pistachios
6 garlic cloves
2 tablespoons olive oil
1 1/2 cups chopped seeded peeled tomato
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
1 (15-ounce) can cannellini beans, rinsed and drained
1 (5-ounce) package arugula
1/4 cup (1 ounce) shredded fresh pecorino Romano cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain.
Combine basil, nuts, and garlic in a food processor; process until finely chopped. Heat a large skillet over medium heat. Add olive oil to pan, and swirl to coat. 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. Remove from heat. Add arugula to pan, and toss to slightly wilt. Place about 1 1/4 cups pasta mixture in each of 4 bowls, and top each serving with 1 tablespoon cheese.
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