Ingredients:

• 1 tbs. pancetta
• 1.5 can of cannellini beans, drained
• ½ diced onion
• 4 tbs. oil
• Chopped parsley
• Rienzi Pasta #42 Pasta Shells
• Rienzi Pecorino Romano or Rienzi Parmesan grated cheese

Preparation:

Sauté pancetta and onion in olive oil until pancetta browns and onion becomes translucent.  Add 1 can of cannellini beans and let it simmer for about 2 minutes. Take remaining cannellini beans and puree until smooth in a blender. Add puree to beans and pancetta. Cook pasta until al dente. Reserve a little bit of the pasta water. Add pasta to bean mixture and toss. If needed, add a little pasta water to loosen mixture.  Transfer to platter and top with parsley and grated cheese.