Roasted Tomato-Cannellini Pasta

Ingredients

• 0.3 cup asiago cheese 
• 0.3 teaspoon pepper black freshly ground
• 19 ounce .5 can cannellini beans rinsed drained canned
• 20  sage leaves fresh
• 8 ounces fusilli uncooked (short, twisted spaghetti)
• 8  garlic cloves thinly sliced
• 2 pints grape tomatoes 
• 1 teaspoon olive oil 
• 2 tablespoons olive oil 
• 0.8 teaspoon salt divided
• 0.3 cup vegetable broth 

Equipment

• bowl
• frying pan
• oven
• aluminum foil
• slotted spoon

Directions

1. Preheat oven to 45
2. Place tomatoes on a 15 x 10-inch jelly roll pan covered with foil.
3. Drizzle with 1 teaspoon oil; sprinkle with 1/4 teaspoon salt.
4. Bake at 450 for 15 minutes.
5. Cook pasta according to package directions, omitting salt and fat.
6. Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
7. Add sage leaves; cook 1 minute or until crisp.
8. Remove sage from pan with a slotted spoon; set aside.
9. Place garlic in pan, and cook 1 minute or until lightly toasted.
10. Add beans to pan; cook 2 minutes. Stir in broth, remaining salt, and pepper; simmer 2 minutes or until thoroughly heated.
11. Drain pasta; stir in tomatoes and bean mixture.
12. Reserve 4 sage leaves. Crumble remaining sage leaves; stir into pasta mixture. Spoon pasta into shallow bowls; top each with 1 tablespoon cheese.
13. Garnish with reserved sage leaves, if desired.