Pesto Pasta with Blistered Tomatoes and White Beans

Step 1

Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Save a cup of pasta water before draining.

Step 2

While the pasta cooks, heat the olive oil in a wide skillet over medium-high. Add the smashed garlic and let it sizzle for about 30 seconds.

Step 3

Add the cherry tomatoes and a pinch of salt. Cook, shaking the pan occasionally, until most of them have burst and released their juice, about 5 minutes.

Step 4

Stir in the white beans and warm them through, about 2 minutes.

Step 5

Add the drained pasta, the pesto, and a few splashes of pasta water. Toss everything together until you have a glossy sauce that clings to the noodles. Finish with parmesan, flaky salt, and a few cracks of pepper.