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Pasta with White Beans, Pesto and Sun-Dried Tomatoes

2 tb Olive oil
1 Garlic clove; chopped
1/2 c Chopped drained oil-packed sun-dried tomatoes
1/2 c Dry white wine
1/3 c Purchased pesto sauce
1 cn Cannellini; (white kidney beans), rinsed, drained (15-ounce)
8 oz Gemelli pasta
1/4 c Freshly grated Parmesan cheese; (about 1 ounce)


Heat olive oil in heavy medium saucepan over medium heat. Add garlic; saute 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 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.

Makes 4 Servings.


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