- 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)
- 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.
- 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.