I believe I’ve mentioned it before but I think I will again, I’m a sucker for pesto! And pasta too actually. If I had to eat one kind of food for the rest of my life, it would be Italian. I love it all!
16 oz pasta of your choice
12 oz fresh green beans, cut in half
6 small red skin potatoes
1 – 2 tablespoons olive oil
salt and pepper
1 – 1 1/2 cups prepared pesto
zest and juice of one lemon
1 Cook pasta according to package directions. Add green beans during last 2 minutes of cooking time. Reserve 1 – 1 1/2 cups cooking water then drain.
2 While pasta is cooking, pierce potatoes with fork and microwave until tender, 5 – 10 minutes. Let cool then chop into bite size pieces.
3 Heat olive oil in same pot used to cook pasta, add potatoes, season with salt and pepper, and cook until lightly browned, stirring occasionally, about 5 – 10 minutes. Add pasta and green beans and stir to coat. Remove from heat and add pesto, lemon zest and juice, and enough cooking water as needed to loosen. Season with salt and pepper.
recipe adapted from Food Network