PASTA WITH PESTO, POTATOES AND GREEN BEANS from "Everyday Food, Great Food Fast" from the Kitchens of Martha Stewart Living (Clarkson N. Potter, 2007).]
St. Paul Pioneer Press Makes 4 servings. 2 waxy potatoes Coarse salt and fresh ground pepper to taste 8 ounces cavatappi or other short tubular pasta 8 ounces green beans, trimmed and halved 1/2 cup pesto To cook vegetables and pasta: Peel potatoes. Cut into 1-inch cubes. Place in large pot of water. Bring to a boil. Add 1 tablespoon salt and cavatappi. Return to a boil. Cook for 2 minutes. Add green beans. Return to a boil. Cook until vegetables are tender and pasta is al dente according to package directions. Drain. To add pesto: Toss vegetables and pasta with 1/2 cup pesto. Season with salt and pepper. To serve: Serve warm or at room temperature _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
