Orzo With Feta, Green Beans, And Tomatoes - cooking recipe

Ingredients

10 ounces French haricots vert or 10 ounces green beans
1 cup orzo pasta, rice-shaped pasta
1 medium onion
2 cloves garlic
3 medium vine-ripened tomatoes
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon chopped fresh flat-leaf parsley
1 cup crumbled feta

Preparation

Fill a 4-quart pot three fourths full with salted water and bring to a boil for beans and orzo.
Chop onion and mince garlic.
Quarter and seed tomatoes.
Cut quarters lengthwise into 1/4-inch-thick slices.
Trim beans and cut into 1-inch pieces.
In a large skillet cook onion and garlic in oil over moderate heat until onion is softened.
Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.
Remove skillet from heat.
Have ready a bowl of ice and cold water.
In boiling salted water blanch beans 1 minute.
With a slotted spoon transfer beans to ice water to stop cooking.
Drain beans well in a colander and pat dry.
Add beans to tomato mixture and return water in pot to a boil.
Boil orzo until al dente and drain in colander.
Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.