Garlicky White Beans, Sage & Orecchiette

salt
3 cups orecchiette
6 medium size fresh sage leaves or 1 tsp dried
2 cloves garlic
1/2 cup (packed) fresh parsley leaves
2 cups cooked white beans, or 19oz 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

1) Bring large pot of salted water to a boil. Add pasta and cook until it is tender.
2) Cut fresh sage leaves into fine shreds; peel and mince garlic, chop parsley. Rinse and drain canned white beans.
3) 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.
4) 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.

Review: This was super yummy. We used penne pasta and should have used two cans of beans. We could only find 14oz cans and it just wasn't quite enough. I also believe sage may be my new favorite spice. When I bought the package of fresh sage for a recipe last week, I didn't realize how much is in that little container. I didn't want to waste it and it was keeping well, so I filled this week full of sage recipes. It truly has such a different taste when fresh. Yum.