Arugula Pesto and White Bean Panzanella

Feel like pasta tonight? We hear you! This recipe had us at the homemade croutons. When anyone is drizzling olive oil over French bread, we’re there! We also love the fact that something so good for you like navy beans can taste so darn good. We make this whenever we want to impress friends but, mostly, we make it because we love it.

Total Time40 mins


For the Arugula Pasta
 8 cups arugula
 ¼ cup almonds or pine nuts
 ¼ cup parmesan cheese
 2 tbsp lemon zest plus 1 tablespoon lemon juice
 2 cloves garlic
  cup olive oil plus more as needed
 Kosher salt and freshly cracked black pepper to taste
 Croutons (optional)
For the Beans
 1 lb Blue Runner Dried Navy Beans
 12 lemons juiced and zested
 2 tbsp thinly sliced shallots
 12 cups garlic croutons recipe below
 Kosher salt and freshly cracked black pepper to taste
For the Garlic Croutons
 1 loaf French bread, a few days old
 3 tbsp olive oil
 3 tbsp unsalted butter melted
 4 cloves garlic chopped
 2 tsp kosher salt
 1 tsp freshly cracked black pepper
 1 tsp Italian seasoning


For the Garlic Croutons

Preheat the oven to 350° F.


Cut the bread into small cubes.


Transfer cubed bread to a parchment-lined baking sheet.


Drizzle the French bread with the olive oil and butter and then sprinkle with garlic, salt, pepper and Italian seasoning.


Using your hands, gently toss the croutons and make sure they are coated with all the oils, butters and seasonings.


Bake for 15-20 minutes until they are golden brown. Remove from oven and let cool before serving

For the Arugula Pesto

In a blender, combine 2 packed cups of the arugula with the nuts, cheese, lemon juice and zest, garlic, salt and pepper.


Blend until well combined and then drizzle in the olive oil while running.

To Assemble

Warm Blue Runner Dried Navy Beans so they are warm but not too hot.


Toss the beans with the pesto and adjust salt and pepper as needed. Toss the remaining arugula with lemon juice, olive oil and salt and pepper.


Arrange the arugula on a large platter, spoon beans on top and sprinkle the shallots and croutons on top. Serve.

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