Bowtie Pasta with French Green Beans, Sun-dried Tomatoes, Candied Walnuts, Romano Cheese

Ingredients:

Salt, for the pasta water

1 pound of bowtie pasta

1/2 cup extra-virgin olive oil

2 cloves of crushed garlic

1 cup of blanched French green beans

1 cup of marinated sun-dried tomatoes quartered

1/4 cup of freshly grated Pecorino Romano

1/2 cup of candied walnuts (1/2 cup of sugar, ½ cup chopped walnuts in fry pan for about 3 minutes on low heat)

1/2 cup of chopped Fresh baby mozzarella

1/4cup of chopped basil

Sea salt to taste

Fresh ground black pepper to taste

Method:

1. Bring 6 quarts of water to a rolling boil and add 2 tablespoons of salt.

2. Cook bowtie pasta according to the package directions until just al dente. Drain well.

3. While pasta is cooking, in a large deep fry pan, add olive oil, crushed garlic, French green beans, sun-dried tomatoes. Stir for about 2 minutes on high heat.

4. Place cooked pasta in the fry pan with all ingredients. Stir for about 1 minute on high heat. Add Pecorino Romano, salt and pepper to taste, candied walnuts, fresh baby mozzarella, fresh basil.