Creamy Pasta Shells With White Beans And Tomatoes

• 1 lb jumbo pasta shells
• 6 tablespoons butter
• 1 onion, finely chopped
• 6 garlic cloves, minced
• 1 cup heavy cream
• 1 (28 ounce) can diced san marzano tomatoes
• 1 (16 ounce) can small white beans, rinsed and drained
• 1/2 cup grated parmesan cheese, plus more for serving
• 1/2 cup snipped chives
• salt & freshly ground black pepper

1. In a large pot of boiling, salted water, cook the pasta until al dente; drain and set aside.
2. In the same pot, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 6 minutes. Add the cream and simmer, stirring occasionally, until reduced by half, about 5 minutes. Add the reserved pasta, the tomatoes and beans and cook until heated through, about 5 minutes. Toss with the 1/2 cup parmesan and chives, then season to taste with salt and pepper. Pass more parmesan at the table.

jumbo pasta shells, butter, onion, garlic, heavy cream, tomatoes, white beans, parmesan cheese, chives, salt

Taken from www.food.com/recipe/creamy-pasta-shells-with-white-beans-and-tomatoes-483579 (may not work)