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.
     -Unknown

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.

Ingredients:

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

Directions:

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