Arugula Salad with White Beans and Pesto

If you’re feeling particularly frugal, this recipe is a wonderful opportunity to utilize the spinach oregano pesto recipe also highlighted in this week’s newsletter.
4 cups arugula
1 15.5-ounce can cannellini beans, rinsed
1/3 cup pesto
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

In a medium bowl, toss together the arugula, beans, pesto, and kosher salt and black pepper.

Serves 2 as a main dish, or 4 as a side dish.