Charred Green Tomato & Garden Bean Pasta

Name: Charred Green Tomato & Garden Bean Pasta
Ingredients: 12 oz pasta, such as rigatoni, penne, or orecchiette; 12 oz fresh green beans, trimmed and cut into 1½–2-inch pieces; 1 lb green tomatoes, cut into wedges; 1 medium yellow onion, thinly sliced; 4 garlic cloves, minced; 2 tbsp butter; 2 tbsp olive oil; 4 oz cream cheese, softened; ¾ cup plain Greek yogurt; ¾ cup chicken or vegetable stock; ½ cup grated Parmesan, plus more for serving; ½–1 cup reserved pasta water; 2 tbsp chopped fresh oregano; ¼ cup chopped fresh parsley, divided; ½ tsp black pepper; ½ tsp garlic powder; Pinch of red pepper flakes; Salt, to taste; 1–2 tsp honey or sugar, if needed to balance the acidity

Deeply charred green tomatoes, crisp garden beans, and pasta tossed in a creamy Parmesan-herb sauce.

Creamy pasta with garden green beans and deeply charred green tomatoes

TOTAL TIME35–40 min

SERVINGS4–5

DIFFICULTYEasy

EQUIPMENTLarge pot + skillet

FROM THE GARDEN

Give the green tomatoes some fire.

Green tomatoes bring plenty of tang, but a hard sear changes the whole conversation. Their edges go dark and smoky while the centers stay bright enough to cut through the creamy herb sauce.

The beans cook right in the pasta water, which keeps the whole thing practical. Finish the sauce gently, fold in the tomatoes at the end, and you get a garden dinner that feels a little special without turning into an all-night project.

Ingredients

12 oz pasta, such as rigatoni, penne, or orecchiette
12 oz fresh green beans, trimmed and cut into 1½–2-inch pieces
1 lb green tomatoes, cut into wedges
1 medium yellow onion, thinly sliced
4 garlic cloves, minced
2 tbsp butter
2 tbsp olive oil
4 oz cream cheese, softened
¾ cup plain Greek yogurt
¾ cup chicken or vegetable stock
½ cup grated Parmesan, plus more for serving
½–1 cup reserved pasta water
2 tbsp chopped fresh oregano
¼ cup chopped fresh parsley, divided
½ tsp black pepper
½ tsp garlic powder
Pinch of red pepper flakes
Salt, to taste
1–2 tsp honey or sugar, if needed to balance the acidity

Char the tomatoes well—that is where the flavor comes from. Stir the Greek yogurt in off the heat so the sauce stays smooth and creamy.

Method

Char the green tomatoes.Heat the olive oil in a large skillet over medium-high heat. Add the green tomato wedges cut-side down and cook undisturbed until deeply charred, 3–4 minutes per side. Remove and set aside.
Cook the beans and pasta.Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes, then transfer them to ice water to stop the cooking. Cook the pasta in the same water until just shy of al dente. Reserve 1 cup of pasta water before draining.
Sauté the aromatics.In the same skillet, melt the butter over medium heat. Add the onion and cook for 8–10 minutes, until soft and golden. Add the garlic, oregano, black pepper, garlic powder, and red pepper flakes; cook for 1 minute.
Build the sauce.Pour in the stock and scrape up any browned bits. Reduce the heat to low and whisk in the cream cheese until smooth. Add ½ cup of the reserved pasta water and the Parmesan.
Finish it creamy.Remove the skillet from the heat and stir in the Greek yogurt until creamy. Return to low heat only if needed.
Combine.Add the pasta and green beans to the skillet. Toss to coat, adding more pasta water a little at a time until the sauce is glossy and creamy.
Add the tomatoes and herbs.Gently fold in the charred green tomatoes and most of the parsley. Taste and season with salt and honey or sugar, if needed, to balance the acidity. Top with the remaining parsley, extra Parmesan, and a drizzle of olive oil.

THE TABLE IS OPEN

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Give the green tomatoes some fire.

Method

Make the pasta, too.

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