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Pasta with Green Beans (20 minute recipe)

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A quick and easy pasta dish with crunchy fresh green beans, sweet cherry tomatoes, olives, feta and walnuts – tossed with a lemony vinaigrette.

Ingredients

Scale
  • 8 oz of pasta – about 2 cups dried pasta. I used mini farfalle.
  • 2 cups of chopped green beans.
  • 2 cups of halved cherry tomatoes
  • 12 kalamata olives – diced
  • 1/4 cup of parsley – minced
  • 1/3 cup of walnuts
  • 2 oz of feta cheese – diced
  • 1/2 lemon
  • 2 tbs olive oil
  • 1 garlic clove minced
  • 6 twists of black pepper

Instructions

  1. Cook the pasta according to package instructions.
  2. Add green beans to cook with the pasta about 3 minutes before the pasta is done cooking.
  3. When the time is up, drain pasta and green beans.
  4. Slice cherry tomatoes in half and add to a large bowl.
  5. Dice olives and add to cherry tomatoes in the bowl.
  6. Add walnuts to cherry tomatoes in the bowl.
  7. Mince parsley and set aside.
  8. Dice feta and set aside.
  9. Whisk together juice of 1/2 lemon, 2 tbs olive oil, 1 minced garlic clove and 6 twists of black pepper.
  10. Add drained pasta and green beans to tomatoes in bowl. Add parsley and lemon dressing and stir to combine.
  11. Gently fold in feta and serve.

Notes

To keep the green beans a bright color, don’t over cook them.  Add them into the pasta water 3 minutes before the pasta is done.  They will retain some of their crunch and remain a bright green color.

Salt your pasta water.  Salting the pasta water adds flavor to the pasta.  It won’t be too salty.  I add one tablespoon of salt to the pasta water before adding the pasta.

This dish comes together really quickly so prep/dice/chop everything before you start cooking the pasta.

Find it online: https://greenvalleykitchen.com/pasta-green-beans-cherry-tomatoes/