- 3 cups orecchiette
- 6 medium size fresh sage leaves or 1 teaspoon dried
- 2 cloves garlic
- 1/2 cup (packed) fresh parsley leaves
- 2 cups cooked white beans or 19 ounce can drained white beans
- 1/3 cup olive oil
- 1/4 cup dry white wine
- 1/2 cup small dice of mixed yellow, green and red bell pepper, for garnish
- Grated Asiago cheese
Bring large pot of salted water to a boil. Add pasta and cook until it is tender.
Cut fresh sage leaves into fine shreds; peel and mince garlic, chop parsley. Rinse and drain canned beans.
Heat olive oil in a medium size saucepan. Add garlic and sage and cook for 10 seconds. Add wine and cook until evaporated, about a minute. Add beans, cover and simmer until heated through: 2 minutes. Remove from heat and stir in parsley, season to taste with salt and pepper. Keep warm, covered, off heat, until pasta is done.
Drain pasta and return it to the pot, off heat. Stir in bean mixture, toss well and serve immediately garnished with raw peppers. Pass cheese separately.