We were lucky enough to spend a short time in the Cinque Terre when we were on our honeymoon this spring. It was one of the most gorgeous places I have ever been and I can't wait to return to spend more time in the region. This recipe is simple, much like the food found in Northern Italy... and all of Italy for that matter. I didn't really have a recipe for this, I just threw it together and it made a lovely summer meal. I will also note that 'pappardelle' is one of my favorite words of all time. So is effervescent. Lemon Pappardelle with Thin Beans and Tuna 4 oz regular or lemon pepper pappardelle (lemon variety found at TJ's) 6 oz of cooked tuna OR two (3) ounce cans high quality tuna packed in olive oil, drained 2 c. thin green beans, chopped into 1" pieces handful chopped basil olive oil for dressing Juice of 2 lemons (if you don't have lemon papardelle) freshly grated parmesan cheese salt and pepper to taste Boil pasta approximately 5 minutes. Add chopped beans and continue to cook pasta and beans until pasta is al dente and beans are tender crisp. Drain. Toss with olive oil, salt, pepper, cheese and basil. Note: if working with plain pasta, whisk juice of 2 lemons together with olive oil and toss with hot pasta. Also good cold.