Pasta with cannellini cream, rosemary and sun-dried tomatoes

Ingredients

For 1 serving

• Whole wheat pasta70 g
• Cooked cannellini beans120 g
• Sun-dried tomatoes in oil15 g
• Garlic1 clove
• Rosemary1 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, sulphites,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils, then add the wholemeal pasta and cook for the time on the packet, usually 10–12 minutes, until al dente.
2. Meanwhile rinse and drain the cannellini beans; drain the sun-dried tomatoes and cut into strips.
3. Heat the olive oil in a frying pan over low heat with the crushed garlic and rosemary for a minute, until fragrant; add the beans with a pinch of salt and warm through for 3 minutes; remove the garlic and rosemary.
4. Blend half the beans with a small ladle of hot water taken from the pasta pan until you have a velvety cream.
5. Drain the pasta and add it to the pan with the cream, the whole beans and the sun-dried tomatoes; stir for a minute over low heat and finish with black pepper.