This dish also came about because of the weekly farmer's market. One of the stands I always like to visit is run by a farm up in Lincoln University. Later in the summer they start selling italian flat beans. These beans are huge and flat but the pod is still edible. To me they taste more buttery than string beans. There's also a huge variety of heirloom tomatoes at the market. My favorite one was the zebra tomato, sadly shown gutted here in a bed of basil:
Putting these two together made an awesome combination. The recipe was something akin to this one but from the evidence below, it appears that I decided to drown the dish in Parmigiano.