Perfect as cold leftovers too!
14 ounces whole wheat pasta 1 lb waxed beans, trimmed
8 ounces oil-packed sun-dried tomatoes
1 cup fresh basil leaves, shredded
1 medium onion, diced
2 garlic cloves, minced
4 oz goat cheese 2 oz cream cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and beans and cook until tender, stirring occasionally, about 10 to 12 minutes. Drain pasta.
Meanwhile, in a medium skillet heat 1 tablespoon sun dried tomato or olive oil; add the onion and garlic and cook until tender, about 4 minutes.
Add the goat and cream cheeses, salt, and pepper to the drained pasta and stir to combine. Toss in the onion mixture. Serve.