Recipe for Pasta with White Beans, Pesto and Sun-Dried Tomatoes 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 tbl Olive oil
1 x 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 can Cannellini, (white kidney beans), rinsed, drained (15-ounce)
8 oz Gemelli pasta
Instructions:
Instructions: 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, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.

Makes 4 Servings.

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