1- 12 oz box Gluten Free Bowtie Pasta (I like this one )
1.5 cups cherry or grape tomatoes halved and roasted
1 – 15 oz can white beans, drained and rinsed (use ½ cup whole and reserve rest for pesto)
1 cup Arugula or 1 big handful
½ tsp chili flakes (optional)
Pesto
1 cup white beans (remaining from can)
½ cup basil (or more if you like)
2 tbsp lemon juice
½ tbsp dijon mustard
½ tsp garlic powder
½ tsp salt
¼ cup water

1). Preheat the oven to 425.

2). Place the sliced tomatoes face down on a parchment lined baking sheet and roast for 20 minutes.  

3). While the tomatoes roast, boil the pasta according to the package directions.

4). While the tomatoes and pasta cook, place all the ingredients for the pesto into a small blender and blend until smooth.

5). Once the pasta is done, drain and place into a bowl and add the roasted tomatoes and pesto sauce.  Toss to coat, then fold in the arugula and chili flakes if using.

6). This pasta is delicious served warm or at room temperature for an easy work lunch or picnic.