Ingredients:
8 ounces dried elbow macaroni
7 ounce jar purchased basil pesto
1/4 cup red wine vinegar
1/2 teaspoon kosher salt
2- 15 ounce cans cannellini beans, rinsed and drained
Half of a 5 ounce package baby arugula (3 cups)
1/4 cup Parmigiano-Reggiano cheese, shaved or grated
1/4 cup pine nuts, toasted
Directions:
Cook macaroni according to package directions. Drain and rinse well under cold water; set aside.
In a large bowl stir together pesto, vinegar, and salt. Add beans, cooked macaroni, arugula, half of the cheese, and half of the pine nuts. Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and pine nuts before serving.
(from Better Homes & Gardens)
