Orzo with Green Beans & Tomatoes



10 oz. haricots verts or green beans
1 cup orzo (rice-shaped pasta)
1 medium onion
2 garlic cloves
3 medium vine-ripened tomatoes
2 Tbs olive oil
1 Tbs white-wine vinegar
1 Tbs chopped fresh flat-leafed parsley leaves
1 cup crumbled feta (about 6 ounces)

1. Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4” thick slices. Trim beans and cut into 1” pieces.
2. 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.

2 servings

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