Jovial, Organic Brown Rice Pasta, Caserecce, 12 oz (340 g)

Caserecce with Arugula Pesto & Cannellini Beans

Ingredients:

• 1/4 cup jovial Extra Virgin Olive Oil 
• 1 clove garlic, minced 
• 1/4 tsp. salt 
• 1 1/2 cups arugula
• 1/2 cup grated Pecorino Romano 
• 18 oz. jovial Cannellini Beans 
• 12 oz. jovial Caserecce

Cooking Time: 11 minutes 

• Bring 3 quarts of water to a rolling boil. 
• Add salt as desired. 
• Cook pasta on high heat, stirring frequently. 
• Test for doneness and drain.

1. Add olive oil, garlic, and salt to the bowl of a food processor or blender. 
2. Top with arugula and pulse until blended.  
3. Add cheese and pulse until creamy. 
4. Transfer to a serving bowl. Drain beans and add to the bowl. 
5. Cook pasta according to cooking instructions below. 
6. Toss pasta with pesto sauce and serve.

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