This is a dinner salad – the beans really make it filling without feeling stuffed. You need preserved lemon so make sure you have it before you start this recipe.
- 8 c arugula
- 1/2 c pine nuts
- 1/4 c grated parmigiano
- 1/2 preserved lemon, chopped
- 1 clove garlic
- 1/2 tsp salt
- 1/3 c olive oil
- 2 – 15 oz cans white beans, drained and rinsed
- Pepper
- 1 shallot, sliced thin
In a food processor, combine 2 c packed arugula, nuts, cheese, lemon, garlic and 1/4 tsp salt. Process until finely chopped. Add oil with the motor running.
Warm the beans for 2 – 3 minutes. Toss with 1/4 of the pesto, add more if needed to coat the beans.
Toss the remaining arugula with 1 – 2 tbsp olive oil, salt and pepper.
Divide arugula among plates, top with beans.
Serves 4.
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