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Dinner Tonight: September 11, 2017 Orzo Pasta with Cherry Tomatoes and Green Beans

Orzo Pasta with Cherry Tomatoes and Green Beans

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One person begins tapping or clapping a beat. The others try to follow along. When the leader stops, the last person to stop is out!

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They say the best things in life are free. Can you give some examples?

For a special treat, throw some crumbled feta cheese and perhaps a splash of lemon juice into this delicious dish! Your taste buds won’t know what hit them.

Ingredients

Serves 4

  • 1 lb. green beans (about four handfuls), cut into 1″ pieces
  • 2 cups orzo (rice-shaped pasta)
  • 1 pint cherry tomatoes, halved
  • 3 Tbsp. olive oil
  • 2 Tbsp. white-wine vinegar
  • 1 Tbsp. chopped fresh flat-leafed parsley

Instructions

  1. Fill a 4-quart kettle 3/4 with salted water and bring to a boil for beans and orzo.
  2. Have a bowl of ice and cold water ready. Cook beans 1 minute in boiling salted water.
  3. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander.
  4. Toss halved tomatoes with olive oil in a medium bowl.
  5. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente (firm but not hard) and drain in colander.
  6. Add orzo to bean mixture with vinegar, parsley and salt and pepper to taste, tossing to combine well.

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