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Ingredients

• 1 pound uncooked orecchiette ('little ears' pasta)
• 2 tablespoons extravirgin olive oil
• Cooking spray
• 3 garlic cloves, minced
• 3/4 cup chopped sun-dried tomatoes, packed without oil
• 1/4 teaspoon crushed red pepper
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 3 cups trimmed arugula or baby spinach
• 1 cup fresh basil leaves, coarsely chopped (about 1 [1-ounce] package)
• 1 tablespoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 5 tablespoons pine nuts, toasted
• 1/4 cup (1 ounce) grated Parmesan cheese

Description

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