Green Bean Orzo Pasta Recipes

Steps:

• In a large pot of boiling salted water, cook orzo until al dente, according to package instructions; add green beans during last 6 minutes of cooking. Drain; rinse under cold water until cooled.
• Meanwhile, in a large nonstick skillet, heat oil over medium. Add garlic; cook until fragrant, 1 to 2 minutes. Add corn and 1 teaspoon salt; cook until warmed through, 2 to 3 minutes.
• Toss pasta and green beans with corn mixture and chicken. Season generously with salt and pepper.

Steps:

• In a medium saucepan of boiling salted water, cook orzo 4 minutes. Add green beans; continue cooking until beans are tender and orzo is al dente, 5 to 6 minutes more.
• Drain orzo, and return to saucepan. Mix in lemon juice and oil. Season with coarse salt and ground pepper.

Steps:

• Fill a large pot with salted water and bring to a boil for beans and orzo.
• Chop onion and mince garlic.
• Core and seed tomatoes.
• Cut into quarters lengthwise, and then into 1/4 inch thick slices.
• In a large skillet cook onion and garlic in oil over medium high heat until onion is softened.
• Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.
• Remove from heat.
• Have a bowl of ice and cold water ready.
• Drop beans into the boiling, salted water and blanch 1 minute.
• With a large slotted spoon or mesh colander, transfer beans to ice water to stop cooking.
• Drain beans well and pat dry.
• Add beans to tomato mixture and return the water in pot to a boil.
• Boil orzo until al dente and drain.
• Add orzo to the vegetable mixture and combine with vinegar, parsley, feta, and salt and pepper to taste.
• Toss to combine well.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 4 minutes.
• Heat 1 tablespoon olive oil in a skillet over medium-low heat; cook and stir pine nuts until toasted and fragrant, 2 to 4 minutes.
• Combine orzo, green beans, pine nuts, tomatoes, remaining olive oil, Parmesan cheese, basil, salt, and pepper in a large bowl.

Steps:

• Fill a 4-quart kettle 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 kettle 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.

Steps:

• Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
• Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
• Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.

Steps:

• Whisk together buttermilk, mayonnaise, vinegar, chives, sugar, crushed red pepper flakes (if using) and Dijon in a bowl to dissolve sugar.
• Cook pasta in boiling salted water according to package instructions.
• Add beans during last 2 minutes of cooking.
• Drain pasta and beans; cool to room temperature.
• Add pasta mixture to tomatoes and dressing; toss well until coated.
• Cover salad ; chill until ready to serve.