This recipe came from Martha Stewart Everyday Food cookbook I have and looked interesting so I tried it and it was delish! I hope you like it too! My kids even ate it, well all except the green beans *giggles*
PASTA WITH PESTO, POTATOES and GREEN BEANS
- 2 waxy potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon salt
- 8 ounces cavatappi
- 8 ounces green beans, trimmed and halved
- 1/2 cup Pesto (I used classico brand ready made in the pasta sauce aisle - there is a recipe at the bottom if you want to make your own)
- Peel and cut 2 waxy potatoes into 1-inch cubes; place in a large pot of water; bring to a boil.
- Add 1 tablespoon salt and 8 ounces cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
- Add 8 ounces trimmed and halved green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
- Drain; toss with 1/2 cup pesto; season with salt and pepper. Serve warm or at room temperature.
Makes 1 1/4 cups
- 1/2 cup pine nuts, or walnuts
- 4 cups loosely packed fresh basil or parsley leaves
- 1/2 cup finely grated Parmesan cheese
- 1 clove garlic
- Salt and pepper
- 1/2 cup extra-virgin olive oil
- Preheat oven to 350 degrees. Spread nuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing occasionally, 5 to 8 minutes. Let cool completely.
- In a food processor, combine toasted nuts, basil, Parmesan, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour olive oil in a steady stream through the feed tube; process until smooth.