Wednesday, July 3, 2013
Raw Tomato & Green Bean Pasta
*Adapted from here.
Serves: 6 (as entree servings; serves at least 8 as a side dish)
Prep: 25 minutes
salt & pepper
3/4 lb. orecchiette (or other small pasta)
1 lb. green beans, trimmed and cut into 1-inch pieces
1 lb. beefsteak tomatoes, diced medium (I used 1 1/2 very large tomatoes.)
1 small garlic clove, mashed to paste (I chose to mince the garlic because it didn't break up well enough.)
1/4 cup olive oil
1 Tbsp red-wine vinegar
1 cup crumbled feta cheese (4 oz.)
1/2 cup fresh dill or mint (I recommend the mint.)
1. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until bright green and just tender. Drain and return to pot, removing from heat.
2. Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.
3. Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.
*Notes for myself: Use half the amount of garlic and no mint if serving to the kids. Additionally, this recipe could easily be halved.