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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 <suechef@sover.net> on Mar 08, 1997.

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