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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to a rolling boil. Add a generous amount of salt and the beans. Boil favas for 1 minute, then remove from the pot with a slotted spoon and shock in a bowl of ice water. Boil green beans for 5 minutes until just tender and transfer to a bowl of ice water. Cool for a few minutes, then drain. Save the water for the pasta. | 2. In a large pasta bowl, toss together the tomatoes, garlic, olive oil, vinegar, mint, and salt and pepper to taste. Add the beans, toss together, and allow to sit at room temperature for 30 minutes to an hour. Taste and adjust seasonings. | 3. Bring the salted water back to a boil and add the pasta. Cook until al dente, drain, and toss with the tomato mixture. Add the feta, toss again and serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kosher salt				403.4676	0.0	89.7602	2.2667
fava bean	3	lbs	shelled skinned cut	4640.2555	793.1979	355.4354	20.8199
tomato	1 1/4		ripe peeled chopped	77.5862	17.2039	4.048	0.6747
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
extra virgin olive oil	2 -3	tablespoons		403.4676	0.0	89.7602	2.2667
balsamic vinegar	1	teaspoon		4.664	0.9026	0.026000000000000002	0.0
mint	2	tablespoons	chopped	5.016	0.9587	0.3751	0.0832
black pepper			ground	-	-	-	-
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
feta	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.