Pasta with White Beans, Pesto and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When I finished graduate school, I thought I’d have more time for one of my hobbies, cooking, says Catherine Verilli of Silver Springs, Maryland. But now I’m busy teaching, researching and singing professionally. With my Italian heritage, I like to emphasize flavor, and my schedule often demands speed. This pasta dish meets both requirements beautifully. Pass additional grated Parmesan at the table. Ingredients:
2 tablespoons olive oil |
1 garlic clove, chopped |
1/2 cup chopped drained oil-packed sun-dried tomatoes |
1/2 cup dry white wine |
1/3 cup purchased pesto sauce |
1 15-ounce can cannellini (white kidney beans), rinsed, drained |
8 ounces gemelli pasta |
1/4 cup freshly grated parmesan cheese (about 1 ounce) |
Directions:
1. 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 minutes. Add cannellini and stir until heated through.
2. 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.
3. 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.
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