Cumin-Orange Beans with Linguine

Ingredients

• 1 cup cherry tomatoes rinsed cut in half
• 1 tablespoon cumin seed 
• 1 cup fat-skimmed chicken broth 
• 1 clove garlic minced pressed peeled
• 1 cup green onions thinly sliced
• 0.5 pound pasta dried
• 1 pound beans fresh (see notes)
• 1 tablespoon olive oil 
• 6 oz cranberry-orange relish rinsed
• 4 servings salt and pepper 

Equipment

• bowl
• frying pan
• peeler

Directions

1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil.
2. Trim ends and pull any strings from beans; rinse beans.
3. With a vegetable peeler, cut thin peel (colored part only) from orange.
4. Cut enough of the peel into fine shreds to make 1 tablespoon.
5. Cut orange into wedges.
6. When water boils, add linguine and cook 6 minutes.
7. Add beans and cook until pasta and beans are tender to bite, 5 to 7 minutes longer.
8. Drain and pour into a wide, shallow bowl.
9. Meanwhile, in a 10- to 12-inch frying pan over high heat, stir olive oil and cumin until seed is fragrant, about 1 minute.
10. Add garlic, onions, and cherry tomatoes; stir until tomatoes are hot, about 2 minutes.
11. Add broth and orange peel; bring to a boil.
12. Pour over noodles and beans, mix, and season to taste with salt and pepper.
13. Serve with orange wedges to squeeze juice onto each portion.