Ziti with Arugula-Artichoke Pesto

Name: Ziti with Arugula-Artichoke Pesto
Cuisine: Italian
Ingredients: 2 tablespoons chopped fresh basil; ¼ teaspoon red pepper flakes; 1 (6-ounce) jar marinated artichoke hearts, drained; 2 tablespoons olive oil (optional); ½ cup grape tomatoes, halved lengthwise; 1½ cups cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 1½ cups cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 1 pound uncooked ridged ziti; ½ teaspoon salt; 2 cups arugula; 3 garlic cloves, crushed; ½ cup toasted walnut pieces

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The vibrant and unusual pesto made with artichoke hearts, arugula, and walnuts is tossed with white beans and cooked pasta for a satisfying one-dish meal. To make this gluten-free, use gluten-free pasta.

Ingredients

1 pound uncooked ridged ziti
1½ cups cannellini beans or 1 (

Europe
Italy
Pasta
Vegan

Method

Cook the ziti in a large pot of salted boiling water, stirring occasionally, until it is just tender. Drain well, reserving about ½ cup of the cooking water, and return the pasta to the pot. Add the cannellini beans and set aside, covered to keep warm.
While the pasta is cooking, combine the garlic, walnuts, and salt in a food processor and process until finely