Pasta with Green Beans and Cherry Tomatoes

• Vegetarian
• Gluten free

• Produce

  • 2 cups Cherry tomatoes
  • 1 Garlic clove
  • 1/2 Lemon
  • 1/4 cup Parsley

• Condiments

  • 12 Kalamata olives

• Baking & Spices

  • 6 Of black pepper, twists

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Walnuts

• Dairy

  • 2 oz Feta cheese

Found on greenvalleykitchen.com

Description

Ingredients

• 8 oz of pasta - about 2 cups dried pasta. I used mini farfalle.
• 2 cups of chopped green beans.
• 2 cups of halved cherry tomatoes
• 12 kalamata olives - diced
• ¼ cup of parsley - minced
• ⅓ cup of walnuts
• 2 oz of feta cheese - diced
• ½ lemon
• 2 tbs olive oil
• 1 garlic clove minced
• 6 twists of black pepper

Directions

• Cook the pasta according to package instructions.
• Add green beans to cook with the pasta about 3 minutes before the pasta is done cooking.
• When the time is up, drain 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.
• Add walnuts 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.