Orecchiette Pasta Salad with Kidney Beans and Arugula Pesto

Ingredients

• 500 g orecchiette pasta
• 200 g dried kidney beans
• 100 ml White wine
• 100 ml Vegetable broth
• 1 bundle arugula
• 2 tbsp pine nuts
• 1 tbsp freshly grated Parmesan
• 50 g spinach
• 100 ml olive oil
• 1 Garlic clove
• Sea salt
• Pepper (freshly ground)

Instructions

1. 1.

   Soak the kidney beans overnight.

2. 2.

   Peel and finely chop the garlic. Sauté in 1 tbsp hot oil for a moment, add the beans and deglaze with white wine. Pour in the broth and simmer gently for about 15 minutes.

3. 3.

   Cook the orecchiette according to package instructions until al dente.

4. 4.

   For the pesto, wash, dry, and roughly chop the arugula. Blend with pine nuts, parmesan, and a little oil. Drizzle thinly with olive oil until a creamy pesto forms. Season with salt and pepper.

5. 5.

   Wash, dry, and roughly chop the spinach. Add it to the beans along with the pesto and drained pasta. Toss well, taste, and serve.