Soak the kidney beans overnight.
Peel and finely chop the garlic. Heat 1 tablespoon oil and briefly sauté the garlic.
Add the beans and stir in the white wine and stock and simmer for about 15 minutes, until the beans are cooked.
Cook the orecchiette according to the package instructions until al dente.
For the pesto, wash the rocket and pat dry.
Chop roughly, removing any tough stalks, and puree with the pine nuts, Parmesan and a little oil.
Continue processing, adding the oil in a thin stream, until the pesto is smooth and creamy. Season to taste with salt and pepper.
Wash, sort and roughly chop the spinach and add to the beans. Add the pesto and drained pasta and toss to combine. Season to taste and serve.