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Pasta With Tomatoes, Beans and Feta

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“This recipe is from the vegetarian cookbook Mediterranean Harvest. You can substitute green beans or Italian flat beans for the fava beans.”

Ingredients Nutrition


  1. Bring a large pot of water to a rolling boil. Add a generous amount of salt and the beans. Boil favas for 1 minute, then remove from the pot with a slotted spoon and shock in a bowl of ice water. Boil green beans for 5 minutes until just tender and transfer to a bowl of ice water. Cool for a few minutes, then drain. Save the water for the pasta.
  2. In a large pasta bowl, toss together the tomatoes, garlic, olive oil, vinegar, mint, and salt and pepper to taste. Add the beans, toss together, and allow to sit at room temperature for 30 minutes to an hour. Taste and adjust seasonings.
  3. Bring the salted water back to a boil and add the pasta. Cook until al dente, drain, and toss with the tomato mixture. Add the feta, toss again and serve at once.

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