Teresa’s Tri Color Arugula Salad

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 Tomato
1 Tbsp Parsley
1/4 Cup Grated Pecorino Romano
2 Tbsps Olive Oil
Thin Pecorino Slices
2 Cups Arugula
Salt and Pepper to Taste

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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.

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Add lemon zest, juice, beans and chicken broth.  Cook sauce on low until beans split open and juices are simmering.

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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.

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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.

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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.

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Happy Cooking!

❤ Always,
TT

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