Share it

Year of the Noodle: Week 29

We have a plethora of basil in our garden.  Several small plants have turned into several large plants.  Now I can harvest 2 cups of basil leaves without concern that I’m killing our plants.  This is good for pesto.

When I visited Italy in college, this was my favorite dish.  Probably because it is vegetarian-friendly without mushrooms, tomatoes or loads of cheese (you get sick of all three after a while, even in Italy.)  This dish has a hearty, filling feeling that makes it seem like you are eating something other than just another pasta dish.  Martha Stewart’s version is as good as any – simple and easy, and very flavorful.

Ingredients
  • 2 waxy potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon salt, plus more for seasoning
  • 8 ounces cavatappi
  • 8 ounces green beans, trimmed and halved
  • 1/2 cup Pesto
  • Pepper
Directions
  1. Place potatoes in a large pot of water; bring to a boil.  Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
  2. Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
  3. Drain; toss with pesto; season with salt and pepper. Serve warm or at room temperature.
Source: Martha Stewart