Orecchiete with Beans, Carrots, Arugula and Pinenuts

This is another one of those week-day dishes that is far more phenomenal than it sounds. It is also amenable to prep ahead of time.

The Italians like to cook their arugula. It does bring out its peppery nature!

Ingredients

1 cup cooked beans (cannellini, or similar)
1 onion (sliced into thin half-rounds)
1 carrot
2 cups arugula
1/4 cup pinenuts

olive oil
salt
pepper
parmigiano-reggiano

Recipe

Cook the white beans in salted water until edible. This step can be done ahead of time, say on the weekend.

Shred the carrots using a box grater.

Toast the pinenuts on a skillet.

Cook the orecchiete in salted water until just under al dente.

Meanwhile, heat some olive oil in a pan, and sautée the onions over medium-high heat. Fry the carrots, followed by the beans, salt and pepper. Add a few tablespoons of the pasta water to thin. Toss in the arugula followed by the orecchiete.

Top with the parm and the pinenuts.