Pasta with Tomatoes, Green Beans and Feta


The string beans (Trionfo violetto) are still producing like crazy! I am harvesting several pounds every other day. I have been “gifting” string beans whenever I can, even if we ate them every day, we couldn’t eat nearly as many as my plants are producing.

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Tonight’s beans, trimmed and cut to size

This recipe is from one of my favorite cookbooks Mediterranean Harvest by Martha Rose Shulman. Hers are some of the few recipes I do not feel the need to adapt – they are wonderful as they are. This one is no exception, even my 4 year-old devoured his dish.

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Papa bowl, Mama bowl, and Cammy bowl.

He kept alternating which was his favorite part: the tomatoes (from the garden), the green beans (from the garden) or the pasta (alas, not from the garden).

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A combo of Cherokee purple and Brandywine tomatoes

Luckily, this makes a lot of food and works well as a leftover – so I get to enjoy it for lunch as well. That always makes me happy.

Pasta with Tomatoes, Green Beans and Feta

From Mediterranean Harvest by Martha Rose Shulman

Salt

3/4 lb green beans, trimmed and cut into 2” lengths (from the garden)

2 cloves garlic, minced (from the garden)

2 to 3 Tbsp extra virgin olive oil

1/2 to 1 tsp balsamic vinegar (optional)

2 Tbsp chopped fresh basil (from the garden)

Freshly ground black pepper

1 pound rigatoni or penne

1/2 cup crumbled feta

Directions

Bring a large pot of water to a roiling boil. Ad a generous amount of salt and the beans. Boil for 5 minutes, until just tender, and transfer with a spider to a bowl of ice water. Cool for a few minutes, then drain. Save the pot of water for the pasta.

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Always amazed when the purple beans turn green!

In a large pasta bowl, toss together the tomatoes, garlic, olive oil, vinegar, basil, and salt and pepper to taste.

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With just a little less oil, this would be a great tomato salad!

Add the beans, toss together, and allow to sit at room temperature for 30 minutes to an hour. Taste and adjust seasonings.

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Sitting on the counter- lots of green beans were lost to my nibbling each time I passed by 🙂

Bring the salted water back to a boil and add the pasta. Cook til al dente, drain and toss with the tomato mixture. Add the feta, toss again, and serve at once. Enjoy!

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Enjoy!

Serves 4 – 6.

Categories: Green Beans, Kosher, Main Dish, Pasta, Recipe, Tomatoes, Vegetarian | 6 Comments

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6 thoughts on “Pasta with Tomatoes, Green Beans and Feta

  1. Reblogged this on The ObamaCrat™ and commented:
    Another great food blog, this one by Ms. Andrea. Check her out.

  2. Pingback: Pasta with Fresh Tomato Sauce and Olives | Andrea's Garden Cooking

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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