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.

6 Comments Add yours

  1. Jueseppi B. says:

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

      1. Jueseppi B. says:

        You have an amazing talent. Thank you, glad we found one another.

      2. Jueseppi B. says:

        😉

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