Pasta With Tomatoes, Green Beans & Feta

Recipe by Dancer
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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs ripe tomatoes, seeded and diced
  • 2
    cloves garlic, minced or pressed
  • salt & freshly ground black pepper, to taste,plus
  • 1
    tablespoon salt, for pasta water
  • 1 -2
    tablespoon olive oil, to taste
  • 1 -2
    teaspoon balsamic vinegar, to taste (optional)
  • 2
    tablespoons chopped fresh chives
  • 1
    tablespoon fresh basil or 1 tablespoon of fresh mint, slivered or chopped
  • 2
    ounces feta cheese, crumbled (about 1/2 cup)
  • 34
    lb pasta (fusilli, rigatoni, farfalle or penne)
  • 12
    lb green beans, trimmed and broken in half
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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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