1 pound rigtoni or penne

1 pound green beans, tips removed, steamed and chopped

2 large balls buffalo mozzarella, diced

½ cup extra virgin olive oil

1 lemon, zest

salt and pepper


1. Cook your pasta, strain and let cool. Add green beans and mozzarella. Season with extra virgin olive oil, salt pepper and finish with lemon zest. Mix well and serve.

See more: Appetizer, Beans, Easy, Italian, Lunch

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