Preparation

• Measure the water into a large pot and bring to a boil with 2 Tbs. salt.
• Cook the pasta with the beans and peas in the salted boiling water until al dente.
• Drain the pasta, beans, and peas through a colander and rinse under cold running water immediately, to stop the pasta cooking. Once cold, let drain for 5 minutes. Drizzle with a little olive oil and give the pasta a good shake every minute or so.
• Meanwhile, in a large bowl, place the tomatoes, shallots, mozzarella, and marjoram or oregano. Pour over the extra virgin olive oil, season with salt and pepper, and mix together.
• Add the pasta, beans, and peas to the bowl, sprinkle with the Pecorino cheese, and gently mix everything together to allow the flavors to combine.
• Cover with plastic wrap and let rest at room temperature for 15 minutes. Stir every 5 minutes.
• Serve immediately or keep in a sealed container in the refrigerator for the day after. Don’t keep longer than 48 hours and always eat at room temperature.