Monday, March 21, 2011

Genoa Pasta Al Pesto


¼ pound of green beans- trimmed, blanched and cut into 1-inch pieces

½ pound - small red potatoes sliced

1 box of penne pasta

Olive oil

2 tsp. minced Garlic of garlic

½ cup of pesto homemade or from a jar

1/3 cup heavy cream

Salt and pepper

Grated parmesan

Boil the green beans for about 2 minutes in a pot of boiling water with olive oil and salt, remove the beans and put them into cold water. Place the potatoes with peel on in the pot of water and cook just until tender. Drain the potatoes, cool them and slice them ¼ inch thick.  Heat a frying pan and add olive oil and the garlic, sauté for about 30 seconds and add in the potatoes and green beans, sauté until tender.

  Mix the pesto and cream and set aside, cook the pasta in salted water drain and toss into a bowl with the pesto mixture, lightly fold in the beans and potatoes and top with parmesan cheese.