Yum. This is a fresh, easy recipe that showcases some of my favorite produce of the season: green beans, tomatoes, and basil. I had to rush off to a knife skills (for cooking) class, so I didn’t get to savor the flavors or let the feta melt enough into the sauce, but I still enjoyed it and will enjoy it again. I found the original recipe in a Student Vegetarian cookbook years ago, and I’ve just started throwing it together on my own (I’m not sure how close it is to the original). A great thing about this recipe is you can use it with frozen green beans and canned tomatoes in the winter, and while it isn’t as good, it’s still a quick easy meal.
Ingredients (serves 4):
1/2 pound pasta
2 T. olive oil, divided
1-2 large cloves of garlic, finely chopped
2 cups of green beans, snapped into bite-sized pieces
5 small tomatoes, diced
15 or so basil leaves, sliced
4 oz. crumbled feta cheese
kosher salt and black pepper to taste
1. Put the water on to boil and prepare the vegetables. When water is boiling, salt water, add pasta, and cook until al dente. Drain and set aside.
2. Meanwhile, add 1 T of olive oil to large skillet, heat over medium heat, and add garlic. Saute for 30 seconds or until fragrant. Add green beans and saute until tender-crisp (about 5-6 minutes). Add tomatoes to pan and cook for a couple minutes. Juices will release–that’s okay, melting the feta in with the rest will thicken it up a bit.
3. When pasta is finished, add it to pan with remaining tablespoon of olive oil, feta, and basil leaves. Remove from heat and stir until feta is slightly melted and sauce has thickened. Salt and pepper to taste. Enjoy!