Heat olive oil in heavy medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add tomatoes, wine and pest; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
Add pasta and cheese to sauce; toss to coat. Mix in enough reseved pasta water, ¼ cup at time, to moisten. Season to taste with salt and pepper.