PASTA WITH PESTO, POTATOES AND GREEN BEANS
Ingredients
2 waxy potatoes
8 ounces cavatappi or other short tubular pasta
8 ounces green beans, trimmed and halved
1/2 cup pesto
Preparation
To cook vegetables and pasta: Peel potatoes.
Cut into 1-inch cubes.
Place in large pot of water. Bring to a boil. Add 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.
To serve: Serve warm or at room temperature
Yield: 4 Servings
Malak and Sir Hughes
Membership Secretary for FCCLV (Florida Council for Citizens with Low
Vission)
Skype Name: mandi5669
Home: 386-492-1869
Mobile: 386-237-5973
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