ORZO WITH FETA, GREEN BEANS, AND TOMATOES

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

Fill a 4-quart 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-inch-thick slices. Trim beans and cut into 1-inch 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, and salt and pepper to taste, tossing to combine well.

Makes 2 servings.

Gourmet
July 1998

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NOTES: Basil instead of parsley. Balsamic instead of white vinegar. Cook the green beans a little longer so they're not so crunchy. Try adding pine nuts?