Haricots Verts, Pickled Onion and Heirloom Tomato Pasta
This is a great summer pasta recipe. Sauteing the onions with a bit of apple cider vinegar before adding the beans kind of flash-pickles them, giving the overall dish a brighter flavor.
- 12 oz haricots verts or green beans
- 1/4 large onion, chopped
- 1 T apple cider vinegar
- 1 T olive oil
- 1 clove garlic
- 12 or more small heirloom tomatoes (i used a mix of different small heirlooms)
- 1 C white wine (i used a cheap sauvignon blanc)
- salt and pepper
- 3 T grated parmesan (plus more for serving, if desired)
- 8 oz fusilli
cook the fusilli according to package directions.
saute the chopped onion with the apple cider vinegar and olive oil until the onion is browned. add the green beans and wine and cook until the beans are tender.
chop the tomatoes into bite-sized pieces.
chop the garlic and put it into a large bowl. add the bean mixture and toss together. add the cooked pasta, salt, pepper and parmesan and toss. add the tomatoes, toss one last time, and serve.