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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 x Garlic clove, minced
- 1/2 c. Minced liquid removed oil-packed sun-dry tomatoes
- 1/2 c. Dry white wine
- 1/3 c. Purchased pesto sauce
- 1 can Cannellini, (white kidney beans), rinsed, liquid removed (15-oz)
- 8 ounce Gemelli pasta
- 1/4 c. Freshly grated Parmesan cheese, (about 1 oz)
Directions
- Heat extra virgin olive oil in heavy medium saucepan over medium heat. Add in garlic; saute/fry 2 min. Add in tomatoes, wine and pesto; simmer over medium heat till reduced slightly, about 5 min. Add in cannellini and stir till heated through.
- Meanwhile, cook pasta in large pot of boiling salted water till tender but still hard to bite, stirring occasionally. Drain pasta, reserving 1 c. cooking water.
- Add in pasta and cheese to sauce; toss to coat. Fold in sufficient reserved pasta water, 1/4 c. at a time, to moisten. Season to taste with salt and pepper.
- Makes 4 Servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 172g | |
| Calories 448 | |
| Calories from Fat 302 | 67% |
| Total Fat 34.17g | 43% |
| Saturated Fat 8.06g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 389mg | 16% |
| Potassium 159mg | 5% |
| Total Carbs 5.09g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.18g | 1% |
| Protein 9.86g | 16% |
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