Tuesday
Pesto with green beans and potatoes (recipe in comments)
Sauteed grape tomatoes with garlic
Hot tea
Peppermint ice cream
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This is a slightly different way to enjoy pesto and is good with both store bought pesto or homemade. It seems a bit heartier and better for fall and winter. We still have close to a foot of snow on the ground, so hearty seems good. We tried this with frozen French green beans for the first time, as the fresh green beans this week looked "manky". I think it turned out very well! As seems to be a theme, this is an easy dinner that doesn't feel like "fast food". Putting a few servings of pesto in your freezer is a very worthwhile summer job!
Prep Notes
Difficulty: Super easy
Chopping: Potatoes and trim green beans
Time: 20 minutes
Make ahead: Yep, this stores well. You might need to add some water as you warm it to keep it moist.
Reaction
J: "You can't have too many starches."
M: "Make your own miracle - pesto in winter!"
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Pesto with Green Beans and Potatoes – M & J
Serves 3-4
½ lb green beans, trimmed
1 ½ cups red skinned potatoes, chopped
1 lb fuscilli
½ cup pasta water
⅓ cup pesto (homemade or store bought)
Salt and pepper
Bring a large pot of water to boil. Add green beans and allow water to return to a boil. Add potatoes and pasta. Boil gently until potatoes are just fork tender and pasta is cooked. Reserve ½ cup pasta water. Drain.
Toss pasta and potato mixture with pesto and half the reserved water. Taste for salt and pepper, and add more pasta water if you’d like it to be moister.
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