Pasta & White Beans with Roasted Red Pepper Sauce

1 batch Roasted Red Pepper Sauce

1 pound pasta of your choice ( recommend a short cut such as farfalle or fusilli) 

14 oz. can cannellini beans, drained and rinsed

3/4 cup plain panko breadcrumbs

2 Tbsp. extra-virgin olive oil

1 tsp. Italian seasoning

1/2 tsp. kosher salt

1/4 tsp. garlic powder

1. Start by making the Roasted Red Pepper Sauce. Set the sauce aside while you prepare the pasta. 
2. Cook the pasta according to package directions. Before draining, reserve 1 cup of the pasta cooking water. 
3. While the water is coming to a boil for the pasta and the pasta cooks, toast the breadcrumbs for topping. In a medium bowl, stir together panko breadcrumbs, olive oil, Italian seasoning, salt, and garlic powder until the breadcrumbs are evenly moistened by the oil. 
4. Heat a medium skillet over medium heat. Add the breadcrumbs mixture and toast, stirring frequently, until the breadcrumbs are golden brown, about 5 minutes. Remove from the heat and set aside. 
5. After the pasta is cooked and drained, add the cannellini beans to the hot pasta, followed by the Roasted Red Pepper Sauce. Stir to coat the pasta and beans evenly in the sauce, using some of the reserved pasta cooking water to help thin the sauce as needed. 
6. Serve the pasta immediately, piled into bowls and topped generously with the toasted breadcrumbs.