Fusilli with Broccolini and Beans

• Kosher salt
• 12 ounces long fusilli pasta (or regular fusilli)
• 2 bunches broccolini (about 1 pound), trimmed and roughly chopped
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 1 red jalapeno pepper, halved, seeded and thinly sliced
• 2 15 .5-ounce cans butter beans, drained and rinsed
• Freshly ground pepper
• 1/4 cup grated pecorino romano or parmesan cheese, plus more for serving
• 1 cup halved bocconcini or pearl mozzarella balls (8 ounces)

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs, adding the broccolini during the last 3 minutes.
3. Reserve 1 cup cooking water, then drain.
4. Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat.
5. Add the jalapeno and cook, stirring, until softened, about 1 minute.
6. Add the beans, 1/2 teaspoon salt and a few grinds of pepper.
7. Cook, stirring occasionally, until the beans start to crisp, about 3 minutes.
8. Add the pasta and broccolini to the skillet along with 1/2 cup of the reserved cooking water and the pecorino.
9. Cook, stirring, until the pasta is coated, adding more of the reserved cooking water as needed to loosen; season with salt and pepper.
10. Top each serving with the mozzarella and more grated pecorino; drizzle with olive oil.
11. Photograph by Antonis Achilleos

kosher salt, pasta, bunches broccolini, extravirgin olive oil, red jalapeno pepper, butter beans, freshly ground pepper, pecorino romano, pearl mozzarella

Taken from www.foodnetwork.com/recipes/food-network-kitchens/fusilli-with-broccolini-and-beans.html (may not work)