Preparation:
Place beans, olives, onion, oregano and oil in a large mixing bowl. Remove zest from lemon with a vegetable peeler. Chop zest coarsely and add to bowl. Squeeze lemon juice into bowl. Add salt and pepper and toss to combine.
Cook tubetti al dente in a large pot of salted boiling water. Drain and add immediately to bowl of other ingredients. Toss. Serve at room temperature with grated cheese. |
