White Bean and Tomato Pasta

Ingredients

• 1 (8 ounce) package penne pasta
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 2 garlic cloves,
• 1 lemon, juiced
• 1 tablespoon olive oil
• 2 cups cherry tomatoes
• 1/4 teaspoon red pepper flakes
• 1/4 cup shredded Parmesan cheese
• salt and freshly ground black pepper to taste

Instructions

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. Meanwhile, puree cannellini beans, garlic, lemon juice, and 1 tablespoon olive oil in a food processor until smooth. Set aside.
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. Stir pureed bean sauce into the skillet; stir in Parmesan cheese and pasta. Season with salt and pepper, and serve warm.