Italian Pesto Pasta Salad

This is for my dear friend and SIC, Patti Smith:
(10 servings)

8 oz. elbow macaroni (or your choice of pasta - I think orzo would be GREAT in this)
1 7-8 oz. jar purchased basil pesto (Costco's is THE BEST) - or make your own from your garden
1/4 cup red wine vinegar
1/2 t. coarse sea* salt
2 15 oz. cans Small White Beans* or cannellini, rinsed and drained
1/2 5 oz. package baby arugula (3 cups)
2 oz. Parmigiano Reggiano cheese, shaved
1/4 cup toasted* pine nuts

Cook pasta in salted boiling water. Drain and rinse well under cold water; set aside
In a large bowl, stir together pesto, vinegar, and salt. Add beans, pasta, arugula, half of the cheese, and half the pine nuts. Toss well. Serve at once or cover a chill up to 6 hours. Top with remaining cheese and pine nuts before serving.


Ya got 24 hours every day - it is a gift. Make sure you enjoy every minute, be kind, laugh a LOT, and give thanks!!!

Love,

MM