Mozzarella di Bufala with Shell Beans

Preparation

1. Shell Beans

   Step 1

   Make a bouquet garni: Place the onion, garlic, and sage in center of the cheesecloth and tie into a bundle with kitchen twine; place in a large saucepan. Add the beans and fill saucepan with water to cover by 3”. Bring water to a boil, then reduce heat and simmer until beans are tender but not mushy, about 30 minutes for fresh beans or 1–1 1/2 hours for dried (time will vary depending on freshness of beans). Turn off heat and let beans cool in cooking water. Drain; discard the bouquet garni. DO AHEAD Can be made 3 days ahead. Cover and chill the beans in the cooking liquid.

2. Pesto

   Step 2

   Combine half of the basil and half of the oil, along with the pine nuts, garlic, and 1/2 teaspoon salt, in a blender. Pulse, occasionally scraping mixture down the sides of the blender, until basil is finely chopped. Add the remaining basil and oil and pulse until loose paste forms. Season the pesto to taste with salt and pepper. DO AHEAD Pesto can be made 2 days ahead. Cover and chill. Bring pesto to room temperature before using.

3. Salad

   Step 3

   Cook the fresh beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Drain the beans and place them in a bowl of ice water until cool. Cut beans on a diagonal into 2” pieces. Combine the shell beans, fresh beans, and scallions in a medium bowl. Add the lemon juice and 3 tablespoons of the pesto and toss to coat vegetables. Season with salt. Reserve remaining pesto for another use. Place 1 piece of cheese in the center of each plate. Divide 3/4 of the bean mixture among plates. Arrange another piece of cheese on top of beans, then spoon the remaining bean mixture over. Garnish the salad with tomatoes, if desired.