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I attribute this recipe to my good friend, James "Willy" Williams.

Ingredients:

3-4 cloves of crushed garlic
8 oz. Gorganzola cheese (crumbled)
1 C. Half-n-Half (you can subsitute whole milk, but don't use heavy cream,I have tried this recipe using heavy cream, but it just doesn't taste the same).
6 oz. Grated Parmesan, Romano or Asiago
1/2 tsp fresh cracked pepper
12 oz. pkg of Penne Pasta
2 14-1/2 oz Cans of Cut Green Beans (or fresh snapped green beans)

Preparations:
Empty the two cans of green beans into a large pot over high heat, and bring to a boil. Add pasta and reduce heat continuing to cook the past until done. What I do is use a metal bowl, placed inside the beans and pasta, so the heat of the boiling liquid below can be used for preparing the sauce, much the same way that a double boiler is used.

In the "double boiler", add garlic. Add crumbled gorganzola stir until the heat has fully melted it down to a consistency similar to peanut butter. Slowly stir in half-n-half, and continue stirring until it is all well blended. Add grated parmesan and continue stirring until the parmesan is blended well. If you use a shredded parmesan, romano or asiago cheese, you might need to "cook" a little bit longer, at least to make sure the cheese is melted enough to blend mixture so it is smooth and creamy in texture.

Check the pasta, to see if they are done, if so, remove from heat, drain then add beans and pasta to cheese sauce and serve.

It may be garnished with a small sprinkling of nutmeg prior to serving (optional). It also goes well with some fried cheesey bread.

Serves 6-8