Name: Pasta with White Beans, Pesto and Sun-Dried Tomatoes
Yield: Makes 4 Servings
Ingredients: 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)

"When I finished graduate school, I thought I’d have more time for one of my hobbies, cooking," says Catherine Verilli of Silver Springs, Maryland. "But now I’m busy teaching, researching and singing professionally. With my Italian heritage, I like to emphasize flavor, and my schedule often demands speed. This pasta dish meets both requirements beautifully."

Pass additional grated Parmesan at the table.

Recipe notes

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