Orecchiette with Broccoli Rabe, Sun-Dried Tomatoes and White Beans

Bring a large pot of salted water to a boil over high heat.

Add pasta and cook until al dente, about 8 minutes.

Reserve 1 cup of the pasta cooking water and drain pasta.

Meanwhile, if using sun-dried tomatoes not packed in oil, soak tomatoes in 1 cup of boiling water until soft, about 10 minutes.

Drain and slice.

Heat the oil in a large skillet over high heat.

Add garlic and cook until fragrant but not browned, about 1 minute.

Add half the broccoli rabe and sauté until lightly wilted but not brown, about 7 minutes.

Add remaining broccoli rabe to pan and cook until just tender, about 5 minutes.

Add sun-dried tomatoes, cannellini beans, salt and pepper and toss lightly.

Add hot drained pasta to the pan (or to a larger bowl if needed) and toss with the vegetables.

Stir and add a few tablespoons of reserved pasta cooking water if mixture seems dry.

Serve with Parmesan cheese (if using).