Pasta placeholder: messicani with green beans and roasted garlic

It seems you basically can just bung any old spare vegetables over pasta with a handful of soft cheese and get a good result. This has rarely been more obvious in my cooking than earlier this week when I decided top roast some garlic and toss messicani in the pulp, along with whatever came to hand. In this case it was blanched green beans, black olives, and mozzarella.I'd do it again - the garlic settled into the background and wasn't overpowering, and the beans worked just fine. The olives didn't really add anything, so they need to be swapped for something. But the mozzarella is a definite keeper. Half melting as it tosses through and blending for a creamy flavour with the garlic, it made for an excellent pairing.This could definitely be the basis for something, and I'll do it again at some point and work out quite what.---Update: I've flagged a version of this one for the putative book.There's also a new photo here.