Whole-Wheat Pasta with Feta, Tomato Salsa and Green Beans
1 pound ripe tomatoes, diced
2 large garlic cloves, minced
1 jalapeno chile, fresh or canned, seeded, ribs removed, minced
3 tablespoons minced green onion
3 tablespoons minced fresh oregano leaves or 1 tablespoon dried
6 tablespoons extra-virgin olive oil (divided)
4 ounces green beans, broken in 2 or 3 pieces
4 ounces wax beans or additional green beans, broken in 2 or 3 pieces
8 ounces whole-wheat pasta
4 ounces (about 1 cup) feta cheese, crumbled (divided)
To make tomato salsa, combine tomatoes, garlic, jalapeno, salt to taste, green
onion, oregano and 2 tablespoons olive oil in small bowl. Stir to combine. Let
stand 30 minutes at room temperature or up to 4 hours in refrigerator. Bring to
room temperature before serving.
Cook green and wax beans uncovered in pan of boiling salted water over high heat
4 minutes or until tender-crisp. Drain well.
Cook whole-wheat pasta uncovered in large pot of salted boiling water over high
heat, stirring occasionally, 6 minutes, or until tender but firm to the bite.
Heat 2 tablespoons olive oil in a skillet, add beans and keep warm over very low
Drain whole-wheat pasta well and transfer to large heated serving bowl. Toss
with remaining 2 tablespoons oil, then with tomato salsa. Set aside 2 to 3
tablespoons feta for garnish. Add bean mixture and remaining cheese to pasta and
toss. Taste and adjust seasoning. Top with reserved feta. Serve hot or at room
temperature. Makes 3 to 4 main-course servings.