INGREDIENTS
1
Bread and fresh arugula, Crusty
1 14 ounce can
Cannellini white beans
2 cloves
Garlic
1
Yellow onion, small
1/4 cup
Tomato paste
1/2 cup
Rosemary arugula pesto
6 oz
Orecchiette pasta
1/8 tsp
Red pepper flakes
1 tbsp
Olive oil, extra virgin
1 tbsp
Butter, salted