Shell Pasta with Green Beans and Cherry Tomatoes (Tofe con Fagiolini e Pomodorini)

Ingredients

• ½ cup freshly grated Pecorino cheese
• 2 Tbs. finely chopped fresh marjoram or oregano leaves
• 2 shallots, peeled and sliced into rings
• 1-²/₃ cups cherry tomatoes, halved
• 8 Tbs. extra virgin olive oil, plus extra for drizzling
• ¾ cup fresh peas (if not in season use frozen ones)
• 2-¼ cups trimmed green snap beans, cut into quarters
• + 4 more ingredients
• • 18 oz. medium pasta shells (look for tofe, which are about the right size)
  • 2 fresh mozzarella balls, drained and cut into small cubes
  • Salt and pepper to taste
  • 4 quarts water

Measure the water into a large pot and bring to a boil with 2 Tbs. salt. Cook the pasta with the beans and peas in the salted boiling water until al dente. Drain the pasta, beans, and peas through a colander and rinse under cold running water immediately, to stop the pasta cooking. Once cold, l...

View full recipe at Fine Cooking