Pasta with Tomatoes and Green Beans Recipe

From Dorothy McNett's Recipe Book.

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Pasta with Tomatoes and Green Beans

From Dorothy McNett's recipes at

1 pound pasta of interesting shapes, or make your own fresh pasta
large pot of boiling water, with 2 tsp. salt and 1 teas olive oil
1/4 pound fresh green beans, cut into bite-sized lengths
3 tablespoons extra virginn olive oil
3 - 5 cloves garlic, finely chopped
2 fresh tokmatoes, diced
1/4 cup pesto, bottled or home-made
3 - 4 oz. soft cheese, such as feta, goat cheese, or Roquefort
1-2 tablespoons freshly grated Parmigiano-Reggiano cheese

Bring 8 quarts of water to a full rolling boil. Add 2 teaspoons salt and 1 teaspoon oil. Bring back to a boil. Add the pasta and cook for 5-6 minutes, or until half done. (only 2 minutes if using freshly made pasta) Add the beans to the pasta and water, and cook several minutes more, until beans are bright green and the pasta is al dente. Drain. In meantime, heat oil and garlic 1-2 minutes, then add the tomatoes and cook 2-3 minutes. Remove from the heat. Combine the drained pasta and beans with the cooked tomato mixture in a pasta bowl, and then add the pesto and cheeses.

Recipe created 1995-07-07.

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