Ingredients

• 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)

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Instructions

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