2 Tbsp. EVOO 3 Tbsp. minced garlic 1 (15.8 oz) can BUSH's Great Northern Beans, drained and rinsed 3 cups diced assorted bell peppers 1 lb. penne pasta, cooked according to box directions (reserve the pasta water) 4 Tbsp. thinly sliced, seeded pepperoncini 5 Tbsp. canned, chopped, black ripe olives 4 Tbsp. chopped parsley 4 Tbsp. lemon juice 4 Tbsp. grated Parmesan cheese salt & pepper to taste

Heat olive oil in a medium saute pan over low heat. Add garlic, cook 3 minutes. Increase heat to high, add beans and peppers. Saute 5 minutes, season with salt and pepper. Meanwhile, cook pasta in a large pasta pot according to directions.

Drain cooked pasta and reserve 1/2 cup of pasta water. Add pepperoncini, olives, parsley, lemon juice and bean and pepper mixture to the large pasta pot, add pasta and water, toss well. Add salt and pepper to taste. Pour in a large serving bowl and sprinkle Parmesan cheese on top.

Serve hot or cold. Let sit in refrigerator for 1 hour to serve cold.