Jacksonville Illinois
Farmers Market
at Lincoln Square

Pasta with Tomatoes, Green Beans & Feta Cheese
Serves four

Prep time 15 min.  Cooking time 8 to 10 minutes

• 1 1/2 lbs ripe tomatoes, seeded & diced
• 2 garlic cloves (or more to taste), minced or pressed
• 1 to 2 Tbs olive oil (or to taste)
• 1 to 2 tsp balsamic vinegar (optional)
• 2 Tbs chopped fresh chives
• 1 Tbs chopped mint or basil
• 2 ounces Feta cheese crumbled (approximately 1/2 cup)
• 3/4 lb. pasta (penne, fusilli, rigatoni)
• 1/2 lb. green beans, trimmed, broken in half

Boil large pot of water with 1 Tbs salt.  While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs, and vinegar.  Add Feta cheese.  Let sit at room temperature 15 minutes or more.  Taste and adjust seasonings.

Add pasta to boiling water.  Cook 5 minutes and add beans.  Cook till pasta is al dente (firm to the bite).  Drain, toss with tomato mixture and serve.

The tomato mixture without the herbs can be made hours ahead.  Hold in or out of the refrigerator, but let come to room temperature before adding herbs and tossing with cooked pasta.

from Kay Giffin