Prep time: Approx. 20 mins.
Cook time: Approx. 10 mins.
Level: Easy
Yield: Serves 3-4

Ingredients:

• 8 oz. Penne Pasta, uncooked 
• 1 c. Fresh Basil
• ¼ c. Pistachios, shelled
• 6 Garlic Cloves, peeled
• 2 Tbs. Bistro Blends Garlic Balsamic Bistro Oil
• 2 Tbs. Bistro Blends Meyer Lemon Oil
• 1 ½ c. Tomatoes, chopped
• 1 tsp. Fresh Ground Black Pepper
• 1 tsp. Kosher Salt
• 1 Can 16 oz. Cannellini Beans, drained
• 5 oz. Arugula
• 1 oz. Romano Cheese, freshly grated

Preparation:

1. Prepare penne pasta al dante and set aside
2. Meanwhile, prepare pistachio pesto in food processor;

• Blend garlic, pistachios and basil first, until finely minced
• Then add Bistro Blends Garlic Balsamic Bistro Oil, Bistro Blends Meyer Lemon Oil, salt and pepper; blend until smooth.

    3.    Add pesto to sauté pan and bring to a medium heat.

    4.   Add penne, cannellini beans and arugula; stirring all ingredients well.

    5.   Serve, topping with Romano Cheeese