Summer produce is reaching its peak, which means it's pretty perfect as is (no need for heavy cooking!). Today's pasta includes raw tomatoes, quickly blanched green beans, and a sprinkle of mint or dill. Since this recipe is great served warm or at room temperature, it's a perfect make-ahead dish for your next summer event.
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Raw Tomato and Green Bean Pasta
Salt and pepper
3/4 pound orecchiette
1 pound green beans, trimmed and cut into 1-inch pieces
1 pound beefsteak tomatoes, diced medium
1 small garlic clove, mashed to a paste
1/4 cup olive oil
1 tablespoon red-wine vinegar
1 cup crumbled feta cheese (4 ounces)
1/2 cup fresh dill or mint
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1. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until just tender. Drain and return to pot.
2. Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.
3. Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.
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