I
have been muddling through recipes lately. Sadly I’ve been making quite a few
recipes that I just haven’t been very proud of. The last thing I want to do is
share a recipe that I think isn’t up to par. Oh, and I spent a good amount of
time hanging out at my parent’s house while husband was away on business so
there wasn’t a lot of cooking going on in my kitchen.
A
few weeks ago I checked out a recipe book from the library that I have had my
eye on for quite a while. I wasn’t sure if I wanted to put this cookbook on my
wish list so I figured checking it out from the library would be the best way
for me to find out. I have a few recipes from the cookbook on the menu for the
next two weeks so I will be testing these recipes to see if they are ones that
my family would use.
The
first recipe I tried was a big hit with my family. Husband was impressed with the meal, little
one thought it was the perfect finger food and I was over the moon with how
easy it was to prepare. Four ingredients! And four of those ingredients are
pantry items. Top it off with this being a one-pot meal and I don’t think you
ask for much more in a recipe.
Enjoy!
2
waxy potatoes peeled and cut into one inch cubes
8 oz.
cavatappi or other short tubular pasta
8 oz.
fresh green beans, trimmed and halved
Place
potatoes in a large pot of salted water and bring to a boil. Add pasta and
return to a boil for two minutes. Add green beans. Return to a boil and cook
until vegetables are tender and pasta is al dente, about six minutes. Drain and
toss with pesto. Season with salt and pepper. Serve warm or at room
temperature.
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