Pasta with Easy Summer Sauce

from our 2009 CSA Potluck Dinner
adapted from Moosewood Classics

2 cups cherry or grape tomatoes, quartered
1/4 cup minced fresh parsley
2 tbsp minced fresh basil
1 garlic clove, minced
1/4 cup extra-virgin olive oil
1/2 tsp salt
1/2 tsp freshly-ground black pepper
2 tsp balsamic vinegar
8 oz farfalle or other short, chunky pasta
2 cups cut green beans (2-inch pieces)
1/2 cup crumbled feta or parmesan cheese

Bring a large covered pot of salted water to a boil.

Meanwhile, combine the tomatoes, parsley, basil, garlic, olive oil, salt, pepper, and vinegar in a large bowl. When the water boils, stir in the pasta, cover and cook for 2-3 minutes. When water returns to a boil, add green beans and cook for 8-10 minutes, until pasta is al dente and beans are tender. Drain well.

Add the pasta and green beans to the bowl with the seasoned tomatoes. Stir in the cheese and gently toss everything together. Serve hot or at room temperature.

Makes 4 servings