THE BLOG
08/07/2013 08:38 am ET | Updated Oct 06, 2013

Tomato, Green Bean and Pine Nut Pasta

2013-08-06-CROPPEDTomatoGreenBeanPasta.jpg

So I get home from a weeklong vacation in late July and there is nothing in the refrigerator, and while the food was good while I was away, I am CRAVING fresh vegetables and simple food. Fortunately for me, ripe 'San Marzano' paste tomatoes and pole beans were ready in the garden, as well as basil. Hence the invention of this recipe that hit the spot and reminded me why it's so good to be home. And it only took about 20 minutes to make--15 of those minutes just waiting for the water for the pasta to boil! This recipe serves two people, but you can easily ramp it up or down. Exact measurements don't matter here.

Tomato, Green Bean, and Pine Nut Pasta

2 Tablespoons butter or olive oil
10 or so medium tomatoes
1 handful of green beans (I used 'Rattlesnake' pole beans and heirloom 'Romano' beans)
Basil
2 Tablespoons pine nuts (toasted)
Romano cheese
Salt
Pepper
Pasta!

1. Put the pasta water on to boil. I used Basil Garlic Fettuccine from a company called Flour City Pasta, which I found while in Rochester, New York, for my nephew's wedding. The products are not certified organic, but they are mostly from organic ingredients, and the pasta is fantastic!
2. In a separate saucepan, put in the butter or oil, cut the tomatoes into pieces, add the green beans and basil, and cook for about 5 minutes until everything is just cooked. Add the salt and pepper.
3. Toast the pine nuts in a separate pan and add them to the sauce.
4. Add the pasta to the water, cook, and serve with the sauce on top.
5. Add some freshly grated Romano cheese and you are good to go!

Sure, it's good to go away sometimes. But it's also good to come home.

For more from Maria Rodale, go to www.mariasfarmcountrykitchen.com

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