Pasta with beans and mussels

Brush and wash the mussels thoroughly.  

Put a drizzle of oil in a pan with garlic and parsley and add the mussels. Cover with a lid and cook until they open. Remove from their shells and set aside in their filtered water. Cut the cherry tomatoes into wedges.

Chop the parsley, garlic, and chili pepper. In a deep saucepan, sauté the chopped mixture and cherry tomatoes. Then add the D'Amico Piedmont Borlotti Beans. After the beans are well browned, add the cooking liquid from the mussels and turn off the heat. 

Cook the strozzapreti in boiling salted water and drain when al dente.

Finish cooking in the sauce and stir in a drizzle of extra virgin olive oil, chopped parsley, and peppercorns.

Serve.