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Penne With Pistachio Pesto And White Beans

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main-dish vegetarian dinner italian


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8 ounces uncooked penne pasta

1 cup packed fresh basil leaves

1/4 cup roasted shelled pistachios

6 garlic cloves

2 tablespoons olive oil

1 1/2 cups chopped seeded peeled tomato

1 teaspoon freshly ground black pepper

3/4 teaspoon kosher salt

1 (15-ounce) can cannellini beans, rinsed and drained

1 (5-ounce) package arugula

1/4 cup (1 ounce) shredded fresh pecorino Romano cheese

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