White Bean Pesto Pasta

What you need

• 8 ounces fusilli pasta
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup basil pesto
• 1 pint cherry tomatoes, halved
• 2 cloves garlic, minced
• 0.5 cup vegetable broth or pasta water
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil
• Fresh basil leaves for garnish

The easy way

1. Cook fusilli in salted water according to package directions; reserve 0.5 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat; add garlic and cook for 30 seconds until fragrant.
3. Add cannellini beans and cherry tomatoes to the skillet; cook for 2-3 minutes until tomatoes begin to soften slightly.
4. Stir in pesto, reserved pasta water, salt, and pepper; mix well to create a glossy sauce.
5. Add drained pasta to the skillet and toss until evenly coated; serve warm or at room temperature with fresh basil leaves.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.