Italian Beans and Pasta
8 ounces bow tie pasta, cooked according to package directions
2 cups canned cannelloni beans, rinsed and drained
1/2 pound green beans, blanched and drained
1 red bell pepper, chopped
4 scallions, sliced thinly
1 tablespoon fresh oregano
3 tablespoons extra virgin olive oil
Salt and fresh ground black pepper
5 basil leaves, chiffonade
In a large saute pan, add 2 tablespoons oil; saute onions and bell pepper until translucent; add beans and toss until warm and slightly golden; add salt, pepper, and pasta. Pour extra virgin olive oil over all and add oregano. Toss gently and serve warm, garnished with tomato wedges and salad of mixed greens.