Spaghetti With Romano Beans, Black Pepper and Goat Cheese

• Salt to taste
• 3/4 pound romano beans
• 3/4 pound spaghetti
• 4 ounces goat cheese
• 1 to 2 teaspoons freshly ground black pepper (to taste)
• 2 tablespoons olive oil

1. Bring a large pot of water to a boil and salt generously.
2. Fill a bowl with ice water.
3. Add the beans to the pot, and cook five minutes, until tender.
4. Transfer to the ice water, then drain.
5. Cut away the stem ends, and cut the beans into 2-inch lengths.
6. Place the goat cheese in a bowl.
7. Bring the water back to a boil, and add the spaghetti.
8. Cook al dente, following the timing instructions on the package (usually 10 minutes).
9. Just before the pasta is finished, add 1/2 cup of the cooking water to the goat cheese and stir together.
10. Remove another 1/2 cup of the pasta cooking water from the pot and set aside.
11. When the pasta is ready, add the beans back into the pot with the pasta.
12. Heat through, then drain.
13. Return the pasta and beans to the hot pot, along with the diluted goat cheese, the pepper and the olive oil.
14. Toss together until the pasta is coated with the cheese.
15. If desired, thin out with some of the pasta water you set aside.
16. Serve hot.

salt, romano beans, spaghetti, goat cheese, freshly ground black pepper, olive oil

Taken from cooking.nytimes.com/recipes/1012828 (may not work)