May 23, 2014

green bean and feta pasta

This pasta is so refreshing and perfect for a summer night or afternoon lunch on the patio.  The combination of creamy feta, pine nuts, and basil make this dish irresistibly delicious. 

Servings 4-6
Total Time 35 min


  • 1/2 cup pine nuts
  • 1 pound green beans, trimmed
  • 1 pound of pasta (for gluten-free make sure to choose a gluten-free pasta)
  • 1 pint of cherry tomatoes, halved
  • 7 ounces of feta cheese, crumbled
  • handful of fresh basil, torn or cut into small pieces
  • 1/2 tsp sea salt (or kosher)
  • fresh ground pepper 
  • 3 tablespoons of olive oil
  • 3 tablespoons of balsamic vinegar


In a large pot (big enough to also cook your pasta, the fewer the dirty dishes the better!) heat 1/4 cup of water over medium heat.  Add the spinach and continually toss for 2-3 minutes until just wilted.  Remove, drain in a colander, and then move to a large bowl.

Fill the large pot with water and bring to a boil.  Add the green beans, and blanch, for 3 minutes.  Remove with tongs and set them in a colander.  Rinse the beans under cold water to stop the cooking and help retain their bright green color.  Set aside in the bowl with spinach.

Add salt to the water and bring back to a boil for the pasta.  Cook pasta according to package directions, to al dente.  Drain and rinse under cold water using the colander.  Return the noodles to the pot. 

Heat a small saucepan to medium and dry-fry the pine nuts until golden brown, 1-2 minutes.  Remove and set aside.

Combine the oil and vinegar in a bowl.

Toss the pasta with the spinach, tomatoes, beans, dressing, salt and pepper. Divide between 4-6 bowls. Sprinkle with toasted nuts and crumble over the feta. Scatter with basil leaves to serve.


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