Pasta with Yardlong Beans and Sea Lettuce Sauce

Do you know cornetti, the long, thin green beans?
Well, I hadn't seen them for many years.
In Venice they were traditionally eaten on the evening of the Redentore, the feast held on the third Saturday of July, dressed like bigoi "in salsa": with plenty of onions and salted anchovies, plus butter and black pepper.
Then a few days ago, at the market, I came across a farmer from Bassano (just like bigoi!) who has been growing them for a few years. I bought a bunch, enough for pasta for 3 or 4 people.
And since cooking can be a beautiful exercise in freedom, I reimagined the sea flavour they were originally served with: a sauce of fresh tomatoes, sea lettuce flakes, parsley, garlic and good olive oil.

To complete the dish, calamarata pasta by Pasta Morelli, made with wheat germ: an artisan Tuscan pasta with a delicate, unmistakable aroma.

Wash and trim the cornetti.
Bring a large pot of salted water to the boil and blanch the beans for 10 minutes, then lift them out and let them cool. Blanch the tomatoes in the same water for a few seconds, plunge them into iced water and peel them. Chop them finely with a knife and put them in a pan with a crushed garlic clove. Cook for 15 minutes, remove the garlic and add a generous handful of sea lettuce flakes. Cook for another 5 minutes, stirring so the seaweed blends in, then turn off the heat. In a small bowl, dissolve 2 teaspoons of miso (rice or barley) in a couple of tablespoons of warm water and stir it into the sauce. Add three quarters of the beans to the sauce and mix. Separately, make a pesto with 1 garlic clove, a good handful of fresh parsley and a couple of tablespoons of olive oil, and use it to finish the sauce. Cook the pasta al dente in the same boiling water (top it up if needed). Toss the pasta with the sauce and beans, and garnish with the beans you set aside.