Green Bean “Pasta” with Heirloom Cherry Tomato Marinara

I have some pretty exciting news to share with you guys and I’ve been keeping it under wraps for a little while now. But today, I’m ready to unveil it. And no, no I’m not pregnant. I find myself {constantly} saying that. I guess if you’re a married thirty-something, that’s the catch-phrase of life.

Anyways – so yeah I am going back to school!! In just a few short weeks I’ll be embarking on a brand new journey at Rouxbe {ROO – bee} Cooking School. On July 23 I’ll start their Plant-Based Professional Certification Course and I’m having a total pinch-me moment, because you wanna know something?

I’ve never taken one single professional cooking class in my life, but I’ve been cooking since I was able to hold a spoon and stand on a chair.

If you know nothing else about me, know this. Cooking soothes my soul, every inch of it. There’s no better feeling in the world than getting in my teeny tiny little urban kitchen, putting on some tunes and cookin’ the crap out of some vegetables.

Rouxbe’s Plant-based Professional Certificate Course is led by world-renowned plant-based chef educator, Chad Sarno aka the chef behind Kris Carr’s masterpiece Crazy Sexy Kitchen. Rouxbe’s progressive online learning platform is taking the culinary world by storm. Rouxbe is a professional cooking school captured in HD video and then broken down into weekly lessons + program assignments. To learn more on how Rouxbe works, click here.

And is here is what a few of my favorites are saying about Rouxbe:

“Rouxbe has created an exceptional culinary training tool that can reach aspiring chefs on a scale not previously thought possible.” – Marcus Samuelsson, award-winning author + chef

“Never in my four decades of culinary education have I seen a resource with Rouxbe’s potential to transform the way students learn.” – Richard Grausman, C-CAP Founder + James Beard Award Winner

“I am convinced that the Rouxbe Online Cooking School is the future of culinary education and training.” – David Garcelon, Director of Culinary at the Waldorf Astoria Hotel in NYC

Over the next few months I’ll be documenting my Rouxbe experience here on my blog and on my Instagram, Facebook + Twitter. Are you interested in going to cooking school with me? There are still seats available and you should totally reserve yours right now!!

Andddd it’s TOMATO SEASON!! Last week in my CSA I got the most beautiful heirloom cherry tomatoes and green beans. If this dish doesn’t freaking scream summer, then I don’t know what does. Introducing my favorite go-to summer meal,Green Bean “Pasta” with Heirloom Cherry Tomato Marinara. Your farmers’ markets should be loaded with all kinds of ripe tomatoes right now. If you can’t find heirloom varieties, no worries! Any fresh tomato with a thin skin will do {cherry + grape tomatoes work best}.

“Anyone can cook a hamburger, leave the vegetables to the professionals.” – Amanda Cohen

Green Bean “Pasta” with Heirloom Cherry Tomato Marinara

Notes: this serves two hungry souls for dinner, or it’ll make four lovely side-dish portions. Cooking time, 20 minutes.

Ingredients:

• 1 quart heirloom cherry tomatoes, halved
• 2 cups of green beans
• 2 tablespoons of virgin olive oil
• 2 -3  cloves of garlic, chopped
• 1/2 large white onion, chopped
• 1 tablespoon fresh oregano leaves
• 1 giant handful of fresh basil leaves, ripped
• 1/2 cup filtered water
• a few pinches of sea salt
• coarse ground pepper, to taste

In a large skillet heat the olive oil on low. Add in the garlic + onions and cook for about 3 minutes. Add in the cherry tomatoes + oregano with a pinch of sea salt and pepper. Cover and simmer on low for 15 minutes. Check in on the tomatoes and give them a stir occasionally.

While the tomatoes are simmering, prep your green beans. Snip the ends off and them cut the bean in half, lengthwise. The beans have a natural seem, it is easiest to run your knife along that.

After the tomatoes have simmered for a bit, add in the water, fresh basil and green beans. Turn heat up to medium, cover and cook for about 5 minutes, stirring once about half-way through. Your bean “pasta” will be al dente, feel free to cook a bit longer to reach your desired texture.

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This post is in partnership with Rouxbe Cooking School; all opinions are my own.