Orzo with Green Beans and Tomatoes

1 pound haricots verts (thin French green beans) or green beans

1 cup orzo (rice-shaped pasta)

1 medium onion

2 garlic cloves

3 medium vine-ripened tomatoes

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon chopped fresh flat-leafed parsley leaves

1 cup crumbled feta cheese (about 6 ounces) OR fresh mozzarella

 

Method

1. Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo. 

2. 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.

3. 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 just softened, about 2 minutes. Remove skillet from heat. Have ready a bowl of ice and cold water. 

4. In boiling salted water blanch beans 2-3 minutes.  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. 
5. Boil orzo until al dente and drain in colander.  Add orzo to bean mixture with vinegar, parsley, cheese, and salt & pepper to taste, tossing to combine well.