Fusilli with Sundried Tomatoes & Cannellini Beans
This is a great summer dish - it's perfect at room temperature for a picnic, but it also could make a tasty first course or main course for a dinner.
- 8 ounces fusili
- 6-8 sundried tomatoes, sliced thinly
- 2 cloves garlic, sliced thinly
- 1 can cannellini beans, drained and rinsed
- 1/4 cup extra virgin olive oil
- zest of one lemon
- salt & crushed red pepper
- grated Parmigiano
- parsley or basil
Put on a pot of water to boil. When boiling, add salt and your pasta.
In a large pan, heat the olive oil over medium heat. Add the sliced garlic and saute until just shy of golden. Add the sundried tomatoes, cannellini beans and season with salt & crushed red pepper. You're just heating this through so keep the heat medium.
When the pasta is just short of cooked, add it to the pan along with a 1/4 cup of the pasta cooking water and crank the heat to high. Cook together for one minute, stirring, until a sauce is formed. Turn off the heat and add your lemon zest, grated cheese and herb of choice.
Serve with extra grated parmigiano.