Categories: Side dish

Ingredients

• 1 lb small, whole russet and yukon potatos, or regular sized Russets and yukon golds diced into medium sized chunks
• NOTE: Garbonzo beans can be substituted
• 8 oz macaroni pasta, e.g. gemelli, short rigatoni, cork screw, etc.
• 12-14 oz of fresh green beans, left whole or cut in half
• 3 tbsp of prepared pesto, or to taste
• Pepper to taste
• Red pepper flakes, to taste
• 1-1/2 tsp dried Italian herb mixutre
• Roughly chopped Italian flat leaf parsley
• Chunked heirloom tomatos

Directions

1. Boil potatos to fork tender

2. Prepare pasta according to package instructions

3. Combine drained pasta with drained potatos in mixing bowl

4. Blanch green beans to desired doneness,

5. shocking in cold water to retain color

6. Mix beans with the potatos, or garbanzo beans

7. Add pepper, red pepper flakes and Italian herbs

8. Add pesto to potatos and green beans and mix thoroughly and carefully without breaking up potatos

9. Cool top room temperature

10. Plate for serving and top with the tomatos and parsley

Email to a friend | Print this recipe | Back