Wanted something different to use some of my extra pesto from the other day so I found this recipe I tried some time ago - it was good hot and at room temp.
Pasta with Beans and Pesto Sauce serves at least 4
couple tablespoons garlic olive oil
1/2 cup chopped oil packed sun-dried tomatoes
1/2 cup white wine
1/3 cup pesto
1 can cannellini beans, rinsed and drained
6 oz fusilli pasta
about 1/4 cup grated parmesan
In a small pan combine oil, tomatoes, white wine and pesto and cook about 5 min. Boil pasta in a large pan, drain reserving a little pasta water. Put the sauce in the large pot, add the beans and drained pasta and toss with the parmesan and some of the pasta water to coat. Serve warm or at room temp with a little drizzle of olive oil and another sprinkling of parmesan.
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