Pasta With Tomatoes, Green Beans & Feta
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 680.38 g ripe tomatoes, seeded and diced
- 2 clove garlic, minced or pressed
- salt & freshly ground black pepper, to taste,plus
- 14.79 ml salt, for pasta water
- 14.79-29.58 ml olive oil, to taste
- 4.92-9.85 ml balsamic vinegar, to taste (optional)
- 29.58 ml chopped fresh chives
- 14.79 ml fresh basil or 14.79 ml of fresh mint, slivered or chopped
- 56.69 g feta cheese, crumbled (about 1/2 cup)
- 340.19 g pasta (fusilli, rigatoni, farfalle or penne)
- 226.79 g green beans, trimmed and broken in half
directions
- Start a large pot of water to boil with 1 tbsp.
- salt.
- While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta bowl.
- Add feta.
- Let sit at room temperature 15 minutes or longer.
- Taste and adjust seasonings.
- Add pasta to boiling water.
- Cook 5 minutes.
- Add beans.
- Keep cooking until pasta is al dente, firm to the bite (see cooking time on package).
- Drain, toss with tomato mixture and serve.
- The tomato mixture, without the herbs, can be made hours ahead.
- Hold in or out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0