Pasta with white beans, pesto and sun-dried tomatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Garlic clove; chopped | |
| ½ | cup | Chopped drained oil-packed sun-dried |
| ; tomatoes | ||
| ½ | cup | Dry white wine |
| ⅓ | cup | Purchased pesto sauce |
| 1 | can | Cannellini; (white kidney |
| ; beans), rinsed, | ||
| ; drained (15-ounce) | ||
| 8 | ounces | Gemelli pasta |
| ¼ | cup | Freshly grated Parmesan cheese; (about 1 ounce) |
Directions
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, ¼ cup at a time, to moisten. Season to taste with salt and pepper.
Makes 4 Servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 323 Calories (kcal); 27g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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