"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pasta with Pesto, Potatoes, and Green Beans Recipe

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This recipe for Pasta with Pesto, Potatoes, and Green Beans, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce (Nanny) Mize
Added: Friday, May 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 waxy potatoes, peeled & cut into 1-inch cubes
1 tablespoon salt
8 ounces cavatappi
8 ounces green beans, trimmed and halved
1/2 cup pesto
pepper

Directions:
Directions:
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.

 

 

 

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