Fusilli Bucati Corti: The shape, size and texture of this thin, tightly-woven pasta works very well in a cold pasta salad. Cook the pasta in boiling, salted water to which a few drops of olive oil has been added. Drain, rinse with cold water and set aside. In a serving bowl, combine rinsed tinned pigeon peas and black beans with salt, fresh cracked black peppercorn, oregano, basil, epazote (a flavourful herb used in South American cooking which conveniently reduces the flatus factor of beans), lots of minced fresh garlic, Italian flat-leafed parsley and grated Romano cheese. Mix these ingredients well and then add the pasta. Mix thoroughly and garnish with fresh cracked black peppercorns and long shavings of Parmeggeano Reggiano.