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Gemelli Pasta with Arugula Pesto & Cannellini Beans
Ingredients
  • 11 Tablespoons olive oil, divided
  • 6 medium garlic cloves, thinly sliced and 2 small garlic cloves, roughly chopped, divided
  • 1 serrano chile, halved lengthwise
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 3 cups chicken or vegetable stock
  • 9 oz uncooked gemelli pasta
  • 1 Tablespoon freshthyme leaves, chopped
  • 1 ¾ teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 3 cups arugula, roughly chopped
  • 1 cup fresh flat-leaf parsley, roughly chopped
  • ⅓ cup pine nuts, toasted
  • ¼ cup fresh lemon juice (from 2 lemons)
  • 1 (7 oz.) parmesan block, finely grated (about 2 cups)
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