Green Bean Pasta
with Cherry
Tomatoes

January 3, 2017

Ingredients

8 oz. Pasta - about 2 cups dried pasta

2 cups Halved cherry tomatoes

12 count Kalamata olives - diced

1/4 cups Parsley - minced

2 oz. Feta cheese - diced

1/2 count Lemon

2 tbsp Olive oil

1 count Garlic clove mnced

dash Black Pepper

For the pasta, boil water and cook the pasta according to package instructions.

For the Green Beans, place 2 cups frozen Green Beans unto 2/3 cup of boiling water. Reduce heat, cover and cook gentle 3-4 minutes until tender.

When the time is up, drain both the pasta and green beans.

Slice cherry tomatoes in half and add to a large bowl.

Dice olives and add to cherry tomatoes in the bowl.

Mince parsley and set aside.

Dice feta and set aside.

Whisk together juice of ½ lemon, 2 tbs olive oil, 1 minced garlic clove and 6 twists of black pepper.

Add drained pasta and green beans to tomatoes in bowl. Add parsley and lemon dressing and stir to combine.

Gently fold in feta and serve.

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