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

March 4, 2008 1:53:37 PM PST
Cafe ParadisoIngredients:
  • 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


    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.