Whole Grain Tuna Bean Pasta

This is a great summer pasta dish that is delicious cold or at room temperature. Use leftovers for packed lunches.

13 oz whole grain Barilla Fusilli, cooked al dente (about 6-7minutes) adding:
1 cup fresh or defrosted green beans cut into 1" pieces the last minute of boiling time.
Drain beans and pasta until VERY dry.

Put pasta back in large pan and add:
1/4 c. extra virgin olive oil
1/2 tsp salt
1/2 tsp garlic and herb seasoning
1/4 C. toasted or raw slivered/chopped almonds
15 oz white bean (canneloni or navy), rinsed and drained
6 oz. can tuna drained
2 TBS lime juice
-Toss all ingredients until well mixed. Garnish with fresh basil (this recipe would also be really good I think with a few TBS of some homemade basil pesto-I just didn't have any) and pecorino romano cheese (optional, but we love this cheese on our pasta so we go through a lot!). Serve cold or at room temperature.