Orzo with Goat Cheese, Green Beans, and Tomato
Orzo, a rice-shaped pasta shines in this quick-to-the-table dish. 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. The goat cheese adds that sharp note to the symphony of flavors.
Try a flavored orzo to really keep them guessing.
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, 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.