Friday, June 14, 2013

Pesto Green Beans and Potato Salad

 Count the garden by the flowers, never by the leaves that fall. Count your life with smiles and not the tears that roll.
Pesto Green Beans and Potato Salad 
Cook's notes: This cold salad is perfect for a summer lunch. Make sure it is well chilled before serving. Zucchini bread is a nice compliment to the salad.
Rotelle (spiral noodles)

Haricot Verts French Green Beans

Prepared pesto (dairy section) 
1-1/2 cup grated Parmesan cheese
1 small package slivered almonds
2 cubed cooked potatoes
Follow the directions below for cooking French green beans and set aside
1-lb. green beans trimmed
1/4 cup red onion chopped finely
3 TB. butter
 2 TB. each fresh parsley, thyme and chives
salt and pepper

1. Bring a large pot of salted water to boil, add green beans, boil 2 minutes and then immediately plunge into a large bowl of ice water
2. Drain beans and pat dry on a paper towel
3. Heat butter on medium high heat and saute onions about 2 minutes then add green beans and spices, cook 2 more minutes 
4. Add salt and pepper and cook 1 minute longer, set aside
5. Cook noodles til  al dente, drain and set aside
6. Peel and cube 2 small potatoes, add to boiling water and cook 8 minutes till tender but still firm, drain water and cube again into tiny pieces
7. In a large bowl add sauteed green beans, cubed potatoes, cooked noodles, almonds and Parmesan cheese 
8. Start small adding 1/4 cup pesto to the green bean mixture till desired flavor

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