Orzo with Tomato, Green Beans and Feta Cheese
- Reviews 3
Ready In: 25 mins
Serves: 6-8
Ingredients
- 1 lb green beans, trimmed and cut into 1 inch pieces (If you able to find haricot verts, they work very well for this too)
- 2 cups orzo pasta (rice-shaped pasta)
- 1 large onion
- 2 cloves garlic
- 2 large vine-ripened tomatoes
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh parsley
- 1 1⁄2 cups crumbled feta (about 10 ounces)
- salt and pepper
Directions
- Fill a large pot with salted water and bring to a boil for beans and orzo.
- Chop onion and mince garlic.
- Core and seed tomatoes.
- Cut into quarters lengthwise, and then into 1/4 inch thick slices.
- In a large skillet cook onion and garlic in oil over medium high heat until onion is softened.
- Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.
- Remove from heat.
- Have a bowl of ice and cold water ready.
- Drop beans into the boiling, salted water and blanch 1 minute.
- With a large slotted spoon or mesh colander, transfer beans to ice water to stop cooking.
- Drain beans well and pat dry.
- Add beans to tomato mixture and return the water in pot to a boil.
- Boil orzo until al dente and drain.
- Add orzo to the vegetable mixture and combine with vinegar, parsley, feta, and salt and pepper to taste.
- Toss to combine well.
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