Pasta with Garlicky White Beans & Tomatoes

There are a few things I *always* have in the pantry.  Pasta, beans, garlic, and well, Nutella, but I left that out here.

The creamy sauce is actually made from beans and it's so quick and easy, it's perfect for a weeknight dinner.  Or, add a glass of wine, and it's perfect for a weekEND dinner. ;)

Pasta with Garlicky White Beans & Tomatoes
{serves 4, adapted from BHG.com}

8 ounces penne (or other tube-shaped pasta)
1 (19oz) can cannellini beans, rinsed and drained
1/2 cup chicken broth
1 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, plus a few turns
olive oil
4 cloves garlic, minced
1 pint grape tomatoes
1 tsp. dried rosemary (or 2 tsp. fresh)
1/4 cup chopped fresh flat-leaf parsley, plus more for sprinkling

Cook the pasta in salted boiling water according to package directions.  Meanwhile, in a food processor, blend 3/4 of the beans, chicken broth, 1/2 teaspoon kosher salt and a few turns of black pepper.  Set aside.

Once the pasta is cooked, drain and return to the pot.  Add the bean puree and place over low heat.

Heat some olive oil in a skillet over medium heat.  Add the garlic and cook, stirring, for 30 seconds-1 minute.  Add the tomatoes and rosemary, stir and cook for an additional 1 minute.  Add in the remaining beans, salt, pepper and 1/4 cup parsley; cook until heated through.

Add the tomato mixture to the pasta and toss.  Serve immediately, garnish with more parsley if desired.