Ingredients

1 pound Uncooked orecchiette ("little ears" pasta)
2 tablespoons Extravirgin olive oil
Cooking spray
3 cloves Garlic, minced
3/4 cup Chopped sun-dried tomatoes, packed without oil
1/4 teaspoon Crusted 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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