Ingredients:

8 oz. elbow macaroni

8 oz. basil pesto (jar or homemade)

1/4 cup red wine vinegar

1/2 tsp Kosher salt (optional)

2-15 oz. cans cannellini beans, rinsed and drained

3 cups arugula

2 oz. Parmigiano-Reggiano cheese, shaved

1/4 cup pine nuts, toasted

Instructions:

1. Cook macaroni according to package directions. Drain and rinse with cold water. Set aside.

2. In a large bowl, stir together pesto, vinegar and salt. Add beans, macaroni, arugula, half of the cheese and half of the pine nuts. Toss.

3. Top with the remaining cheese and pine nuts.

10 servings

244 Cal, 12 g fat, 5 mg chol, 474 mg sodium, 25 grams carbs, 3 g fiber, 9 g protein