Orzo with Feta, Green Beans, and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
10 ounces haricots verts(thin french green beans) or green beans |
1 cup orzo (rice-shaped pasta) |
1 medium onion |
2 garlic cloves |
3 medium vine-ripened tomatoes |
2 tablespoons olive oil |
1 tablespoon white-wine vinegar |
1 tablespoon chopped fresh flat-leafed parsley leaves |
1 cup crumbled feta |
Directions:
1. Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo.
2. 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.
3. 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 kettle 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.
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