Paccheri of Gragnano with green beans, swordfish flavoured béchamel sauce, tomato and bottarga

320 gr. of Paccheri of Gragnano
120 gr. of green beans
70 gr. of milk
40 gr. of smoked swordfish
10 gr. of flour
10 gr. of butter
6 small tomatoes
80 gr. of bottarga
Salt, pepper and oil (as needed)

Wash the green beans and trim the edges, boil in salty water for ten minutes, drain and chop into pieces. Prepare the béchamel sauce by placing the blended swordfish in a pan with oil for about five minutes until toasted; add the milk and bring to a boil, mix flour and butter and add to thicken the mixture. Brown the green beans in a pan with oil, cut the tomatoes into halves and add them in the pan; add the paccheri which have to be cooked in an abundant amount of salted water for 8 minutes and finally mix together with the swordfish flavoured béchamel sauce and the bottarga.