INGREDIENTS
2-4 tablespoons olive oil2 garlic cloves, chopped
1/2-1 cup chopped drained oil-packed sun-dried tomatoes
3/4 cup dry white wine
1/3-1/2 cup purchased pesto sauce
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 lb pasta (gemelli, shells, etc.)
1/2 cup freshly grated Parmesan cheese
PREPARATION
Heat olive oil in heavy medium saucepan over medium heat. Add garlic; sauté 2 minutes.
Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5-7 minutes.
Add cannellini and stir until heated through.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.
(adapted from epicurious.com)
