January 3, 2017
8 oz. Pasta - about 2 cups dried pasta
2 cups Maas River Farms Extra Fine or Petite Whole Green Beans
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.