Recipe By : Gourmet Magazine, Jul 1998
Serving Size : 2 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz Haricots verts or green beans
1 c Orzo rice-shaped pasta
1 md Onion
2 cl Garlic
3 md Vine-ripened tomatoes
2 tb Olive oil
1 tb White-wine vinegar
1 tb Fresh flat-leafed parsley --
- chopped
1 c Feta -- crumbled
Fill a 4 qt kettle three fourths full with salted water and bring to
a boil for beans and orzo.
Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters
lengthwise into 1/4"-thick slices. Trim beans and cut into 1" 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.
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, salt, and pepper to taste,
tossing to combine well.
