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Heat olive oil in heavy medium saucepan over medium heat. Add garlic; saute 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water. Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper. Makes 4 Servings. Bon Appetit November 1999 Per serving: 323 Calories (kcal); 27g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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