Green Bean Orzo Pasta Food

ORZO AND GREEN BEANS

Steps:

• In a medium saucepan of boiling salted water, cook orzo 4 minutes. Add green beans; continue cooking until beans are tender and orzo is al dente, 5 to 6 minutes more.
• Drain orzo, and return to saucepan. Mix in lemon juice and oil. Season with coarse salt and ground pepper.

GREEN BEAN ORZO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 4 minutes.
• Heat 1 tablespoon olive oil in a skillet over medium-low heat; cook and stir pine nuts until toasted and fragrant, 2 to 4 minutes.
• Combine orzo, green beans, pine nuts, tomatoes, remaining olive oil, Parmesan cheese, basil, salt, and pepper in a large bowl.

ORZO WITH FETA, GREEN BEANS, AND TOMATOES

Steps:

• Fill a 4-quart pot three fourths full with salted water and bring to a boil for beans and orzo.
• Chop onion and mince garlic.
• Quarter and seed tomatoes.
• Cut quarters lengthwise into 1/4-inch-thick slices.
• Trim beans and cut into 1-inch pieces.
• In a large skillet cook onion and garlic in oil over moderate heat until onion is softened.
• Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.
• Remove skillet from heat.
• Have ready a bowl of ice and cold water.
• In boiling salted water blanch beans 1 minute.
• With a slotted spoon transfer beans to ice water to stop cooking.
• Drain beans well in a colander and pat dry.
• Add beans to tomato mixture and return water in pot to a boil.
• Boil orzo until al dente and drain in colander.
• Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.

ORZO WITH TOMATO, GREEN BEANS AND FETA CHEESE

Steps:

• Fill a large pot with salted water and bring to a boil for beans and orzo.
• Chop onion and mince garlic.
• Core and seed tomatoes.
• Cut into quarters lengthwise, and then into 1/4 inch thick slices.
• In a large skillet cook onion and garlic in oil over medium high heat until onion is softened.
• Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.
• Remove from heat.
• Have a bowl of ice and cold water ready.
• Drop beans into the boiling, salted water and blanch 1 minute.
• With a large slotted spoon or mesh colander, transfer beans to ice water to stop cooking.
• Drain beans well and pat dry.
• Add beans to tomato mixture and return the water in pot to a boil.
• Boil orzo until al dente and drain.
• Add orzo to the vegetable mixture and combine with vinegar, parsley, feta, and salt and pepper to taste.
• Toss to combine well.

ORZO WITH CHICKEN, CORN, AND GREEN BEANS

Steps:

• In a large pot of boiling salted water, cook orzo until al dente, according to package instructions; add green beans during last 6 minutes of cooking. Drain; rinse under cold water until cooled.
• Meanwhile, in a large nonstick skillet, heat oil over medium. Add garlic; cook until fragrant, 1 to 2 minutes. Add corn and 1 teaspoon salt; cook until warmed through, 2 to 3 minutes.
• Toss pasta and green beans with corn mixture and chicken. Season generously with salt and pepper.

ORZO WITH FETA, GREEN BEANS, AND TOMATOES

Steps:

• Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo.
• Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat.
• Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.

ORZO, GREEN BEAN, AND FENNEL SALAD WITH DILL PESTO

Steps:

• Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
• Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
• Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.

LEMONY ORZO TWO BEAN SALAD

Steps:

• Cook pasta as directed on package, adding green beans during last 5 to 7 minutes of cooking time. Cook until pasta and green beans are tender. Drain; rinse with cold water to cool. Drain well.
• In large bowl, mix cooked orzo and green beans and all remaining salad ingredients except feta cheese; stir gently. Cover; refrigerate at least 1 hour or until chilled.
• Meanwhile, in small jar with tight-fitting lid, shake all dressing ingredients until well mixed. Cover; refrigerate until serving time.
• Just before serving, pour dressing over salad; stir gently to coat. Top with feta cheese.