White Bean and Tomato Pasta

Ingredients

• 1 package penne pasta , 8 ounce
• 1 can cannellini beans , 15 ounce
• 2 garlics cloves
• 1 lemon , juiced
• 1 tablespoon olive oil
• 2 cups cherry tomatoes
• 0.25 teaspoons red pepper flakes
• 0.25 cups shredded Parmesan cheese
• salt and freshly ground black pepper to taste

Instructions

1. 1

   Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until cooked through but still firm to bite, about 10 minutes. Drain and set aside.

2. 2

   Meanwhile, puree cannellini beans, garlic, lemon juice, and 1 tablespoon olive oil in a food processor until smooth. Set aside.

3. 3

   Add 2 tablespoons olive oil, red pepper flakes, and cherry tomatoes to a skillet. Cook over medium heat until tomatoes are warmed, about 2 minutes. Remove from heat.

4. 4

   Stir pureed bean sauce into the skillet; stir in Parmesan cheese and pasta. Season with salt and pepper, and serve warm.