Orecchiette with White Beans and Pesto

Ingredients

• 15 ounce kidney beans white drained and rinsed canned
• 2  garlic cloves minced
• 1 teaspoon olive oil 
• 4 tablespoons parmesan cheese shredded
• 1 cup seashell pasta uncooked
• 0.3 cup pesto prepared
• 1.5 cups plum tomatoes chopped

Equipment

• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat. While pasta cooks, heat a large nonstick skillet over medium-high heat.
2. Add olive oil and minced garlic to skillet; cook until garlic is fragrant.
3. Add beans and chopped plum tomatoes; reduce heat to low, and cook, stirring occasionally (about 5-7 minutes).
4. Drain pasta; add to bean mixture.
5. Add pesto to bean mixture; toss to combine. Divide evenly among 4 serving dishes; top each serving with 1 tablespoon shredded Parmesan cheese.