Are you ready for Christmas? My shopping is done but none of the wrapping. My goal this weekend is to finish everything by Sunday night, so I can enjoy the rest of next week.
Today's recipe is from sometime over the summer. Not sure why I haven't posted this one before because I loved this dish. Do you need a quick, easy dinner? If you're like me and you have pesto in your freezer, give this one a try.
Pasta With Pesto, Potatoes and Green Beans
Recipe Courtesy of Martha Stewart Living
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
1.Peel and cut 2 waxy potatoes into 1-inch cubes; place in a large pot of water; bring to a boil.
2.Add 1 tablespoon salt and 8 ounces cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
3.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.
4.Drain; toss with 1/2 cup pesto; season with salt and pepper. Serve warm or at room temperature.
I am linking this to Foodie Friday at Designs by Gollum.