Prep 15 mins
Cook 7 mins
- 10 ounces French haricots vert or 10 ounces green beans
- 1 cup orzo pasta, rice-shaped pasta
- 1 medium onion
- 2 cloves garlic
- 3 medium vine-ripened tomatoes
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 cup crumbled feta
- Fill a 4-quart pot three fourths full with salted water and bring to a boil for beans and orzo.
- Chop onion and mince garlic.
- Quarter and seed tomatoes.
- Cut quarters lengthwise into 1/4-inch-thick slices.
- Trim beans and cut into 1-inch pieces.
- In a large skillet cook onion and garlic in oil over moderate heat until onion is softened.
- Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.
- Remove skillet from heat.
- Have ready a bowl of ice and cold water.
- In boiling salted water blanch beans 1 minute.
- With a slotted spoon transfer beans to ice water to stop cooking.
- Drain beans well in a colander and pat dry.
- Add beans to tomato mixture and return water in pot to a boil.
- Boil orzo until al dente and drain in colander.
- Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.
I made this with whole wheat macaroni and loved it made with beans, onions, garlic and parsley straight from the garden. Excellent recipe, Dancer.
I love this recipe when the tomatoes are in season! I did change one thing, I omitted the onions (I don't like them) and added extra garlic instead. This was very good and I will be making it again. Thanks for sharing.
I love this recipe. I originally saw sara moulton cook this on the food network but instead of feta cheese, romano cheese was used and is wonderful side dish with fish!I especially love the baby french beans...can be hard to find and can substitute with regular.