Penne with Green Beans, Tomatoes, and Feta
Wednesday is CSA sample day, and unlike most weeks, this week I only had one recipe to make. It was quick and easy too, so I was able to spend a lot of my day planning the rest of the week’s recipes and catching up on paperwork.
I was excited when I saw the recipe for today, because I knew it was one that you blog readers would love – seasonal, fast, and very simple. I started with fresh basil, garlic, and tomatoes.
I feel very strongly that NOTHING can compare with in-season tomatoes. Don’t you agree?
In a bowl, I combined 2 cloves of minced garlic with 2 tbsp olive oil, salt, pepper, a handful of chopped basil, and about 2 cups of chopped tomatoes.
Next I moved on to the fresh green beans.
Washed, trimmed, and rinsed…
And then plunged into boiling water for about 5 minutes, or until tender.
When the beans were ready, I strained them out and used the remaining boiling water to cook a few servings of penne pasta.
When the pasta was juuuuuust about done, I threw the green beans back into the boiling water, and then strained the entire pot into a colander. To stop any carryover cooking, I ran them under cold water for a minute or two while tossing.
The last step – TOSS! I added the penne and green beans to the bowl with the tomato mixture, and then topped the whole thing with a handful of feta and tossed to combine.
The final product was a delicious penne pasta salad with feta, green beans, and tomatoes – and was absolutely delicious.
I love that this was technically a “pasta salad” but because I used twice as many green beans as I did pasta, the pasta took a backseat to the veggies, making it feel indulgent while remaining healthy and relatively low calorie.
I think purple basil makes such an awesome addition to anything – flavor AND color in one simple little herb.
Another CSA sample success!
Tomorrow I’m making dinner for the owners, and starting Friday’s BIG staff lunch. Lots of cooking these next few days!