Recipe: Trenette with Pesto, Potatoes and Beans
Categories: New, Text, Import
Yield: 1 Servings
1 c Fresh pesto 6 New potatoes, boiled and -- halved 1 c Young green beans, blanched, -- refreshed 1 lb Package Trenette pasta
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
Place pesto, potatoes and beans in a 12 inch to 14 inch saute pan and set aside. Cook pasta according to package instructions until "al dente" and drain. Add pasta to pan, place over medium heat and toss until warm through. Pour into warmed serving dish and serve.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #506 by Sue <firstname.lastname@example.org> on Mar 08, 1997.
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