Do you ever make a recipe that you think is not going to work? I know. It seems silly, because there are a bazillion and one recipes that I think sound good, so why would I chose one that I fully expect to not like? That’s a very good question, one that I really have no answer to, other than…I had all the ingredients.
This was one of those recipes. I see it everytime I browse through Everyday Food: Great Food Fast from Martha. While it sounding intriguing, it didn’t sound like it would be very good. But in an effort to eat real and seasonally, I needed to use the lovely potatoes and green beans that were provided by my CSA. I also needed to use some pesto that was still in the freezer from last June, as I replenish my stash.
I am pleased to tell you that I was wrong. This was good. Really good. Crazy easy – everything cooks in one pot of boiling water! Also, I discovered Ancient Harvest Quinoa Pasta! I don’t like whole grain pastas, so I didn’t have high hopes for this, and once again I was proven wrong! This was every bit as good as regular pasta and maybe even a little better!
Pasta with Pesto, Potatoes and Green Beans
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.
It says – serves 4, but for us it only served 2 for dinner, with 1 lunch the next day.
This will be my entry for Heart ‘n Soul Blog Hop.
**** And Happy Birthday to my MOM!!! *****