2 Tbsps Avocado Oil
1/2 Cup Sliced Anise
1 box of Garden Veggie Tricolor Rotini
1 Tbsp Lemon Zest
Juice of 1/2 Lemon
1 Cup Cannellini Beans
1/2 Cup Chicken Broth
1/2 Cup Olives
1 Tbsp Parsley
1/4 Cup Grated Pecorino Romano
2 Tbsps Olive Oil
Thin Pecorino Slices
2 Cups Arugula
Salt and Pepper to Taste
Add avocado oil to pan and heat pan. When the pan is hot add anise. Cook on med to low heat for ten minutes and add salt.
Add lemon zest, juice, beans and chicken broth. Cook sauce on low until beans split open and juices are simmering.
Add salt to boiling pot of water. Follow the direction on the box of pasta to cook.
Remove seeds from tomato and chop, add to a mixing bowl and sprinkle with salt. Let salt marinate chopped tomatoes.
Add olives and parsley to tomatoes.
When pasta is cooked use a spider to drain and add right to bean mixture. Turn off the heat. Stir pasta and beans and add grated cheese. Add olive oil.
Spoon pasta and beans into tomato mixture. Let cool for a few minutes.
Add pasta to severing dish and add in arugula and sliced pecorino.
Serve as a side dish or main course.