Ingredients
1/2
cup chopped drained oil-packed sun-dried tomatoes
1/3
cup purchased pesto sauce
1
15-ounce can cannellini (white kidney beans), rinsed, drained
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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