Fusilli pasta with broccolini and beans

Ingredients:

• 340 g fusilli pasta
• 2 bunches broccolini (about 450 g), trimmed and coarsely chopped
• 1/3 cup extra-virgin olive oil + extra for drizzling
• 1 red jalapeño, halved lengthwise, seeded and thinly sliced ​​into half rings
• 2 cans (430 g) lima beans, washed
• 1/4 cup grated Pecorino or Parmesan cheese, plus extra for serving
• 1 cup halved bocconcini or pearl mozzarella balls (220 g)

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the broccolini 3 minutes before the end of cooking. Set aside 1 cup of water and discard the rest.
2. Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat. Add the jalapeño and cook, stirring, until softened, about 1 minute. Add the beans, 1/2 teaspoon salt, and a pinch of black pepper. Cook, stirring occasionally, until the beans begin to brown, about 3 minutes.
3. Add the pasta and broccoli to the pan along with 1/2 cup of the cooking water and pecorino. Cook, stirring, until the pasta is coated, adding more if necessary to thin the sauce; season with salt and pepper to taste. Top each serving with mozzarella and grated pecorino; drizzle with olive oil.