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

Ingredients:
Salt, for the pasta water
1 pound of bowtie pasta
½ 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
¼ cup of freshly grated Pecorino Romano
½ cup of candied walnuts (1/2 cup of sugar, ½ cup chopped walnuts in fry pan for about 3 minutes on low heat)
½ cup of chopped Fresh baby mozzarella
¼ cup of chopped basil
Sea salt to taste
Fresh ground black pepper to taste

Bring 6 quarts of water to a rolling boil and add 2 tablespoons of salt. Cook bowtie pasta according to the package directions until just al dente. Drain well. 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.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.

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