Orzo with Goat Cheese, Green Beans, and Tomato

Orzo is a marvelous pasta because it combines so well with so many things. In the summer, when we have such a wealth of fresh tomatoes and home grown green beans, this is a wonderful way of combining pasta and vegetables. Serve this with sweet corn and peppercorn steaks.

Ingredients:

1 1/4 pounds green beans, trimmed and cut into one-inch pieces
2 cups orzo
2 medium yellow onions, peeled and chopped
4 garlic cloves, peeled and minced
6 medium tomatoes, quartered and seeded
4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh, flat leaf parsley
2 tablespoons chopped fresh basil
2 cups goat cheese(about 12 ounces)
Sea salt & freshly ground Black Pepper

Preparation:

Fill a large kettle about 3/4 full of salted water and bring to a boil.
Cook the onion and garlic in oil over moderate heat until the onion is softened. Add the tomatoes and continue cooking, stirring constantly, until the tomatoes are soft. This should take about two minutes. Remove the skillet from the heat.
Have a bowl of ice water handy. Use the boiling salted water to blanch the beans for about one minute. Use a slotted spoon to transfer them to the ice water to stop the cooking. Drain the beans well in a colander and pat them dry.
Add the beans to the tomato mixture.
Return the water in the kettle to a boil. Cook the orzo in the boiling water until it's al dente. Drain.
Add the orzo to the bean mixture with the vinegar, parsley, cheese, and salt and pepper to taste. Toss to mix well.

Directions:
Orzo is a marvelous pasta because it combines so well with so
many things. In the summer, when we have such a wealth of fresh
tomatoes and home grown green beans, this is a wonderful way of
combining pasta and vegetables. Serve this with sweet corn and
peppercorn steaks.

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Orzo with Goat Cheese, Green Beans, and Tomato

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