We spent too much time gardening Sunday and then needed a quick dinner. So here's a spring thaw pasta to celebrate the bounties of last summer....quick, easy, yummy, and using things we made from our farm share produce and then froze last summer: oven dried grape tomatoes and pesto. We had this with the rest of Kelsey's no-knead bread, version 2, about which he'll maybe blog if he becomes satisfied with the result.
2 tablespoons olive oil
1 garlic clove, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup dry white wine
1/3 cup pesto
1 15-ounce can cannellini (white kidney beans), rinsed, drained
8 ounces gemelli pasta
1/4 cup freshly grated Parmesan cheese (about 1 ounce)
salt and pepper to taste
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.
From Epicurious.
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