INGREDIENTS
3 cups
Arugula or baby spinach
1 cup
Basil, fresh leaves
1 15 ounce can
Cannellini beans
3
Garlic cloves
1 tbsp
Lemon rind
3/4 cup
Sun-dried tomatoes
3 tbsp
Lemon juice, fresh
1 lb
Orecchiette
1 tsp
Kosher salt
1/4 tsp
Red pepper
1
Cooking spray
2 tbsp
Extravirgin olive oil
5 tbsp
Pine nuts, toasted
1/4 cup
Parmesan cheese, grated