Place a large pot of salted stare on to boil. Once the water is at a rolling bowl cook the pasta according to the instructions on the package.
Meanwhile, in a small bowl combine the Cannellini beans, olive oil, pico de gallo, and a generous pinch of salt and pepper. Set aside to marinate while the pasta cooks.
Before draining the pasta, reserve 1/4 cup of the cooking liquid. Drain the pasta and return it back to the warm pot. Add the pico and white bean mixture to the pasta, tossing to coat. Drizzle in 1 – 2 tablespoons of the pasta water at a time, if necessary, while tossing the ingredients together until all of the noodles are coated in the thin sauce. Top with crumbled ricotta salata and serve immediately.