Categories: Side dish

Ingredients

• 1 lb corkscrew pasta
• 3 1/2 tbsp extra-virgin olive oil
• juice of 1 fresh lemon
• 1 bunch basil, finely shredded
• 1/4 cup Parmesan-Reggiano cheese, shaved
• 1 can (10 oz) cannellini beans w/ liquid
• salt and red chili flakes (or cayenne pepper), to taste
• 1/2 cup fresh mozzarella, diced small
• 2 tsp finely shredded lemon zest

Directions

1. Cook pasta al dente; drain but do not rinse.

2. Return pasta to pot; add all remaining ingredients, adding the mozzarella last. Stir well to combine; top with lemon zest.

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