Pasta Potatoes And Pesto
|Fresh green beans||1⁄4 Pound, bias sliced into 1/2-inch pieces|
|Potato||1 Medium, peeled and coarsely chopped|
|Fettuccine/Other pasta||4 Ounce|
|Pesto||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
In covered saucepan cook beans in boiling salted water for 5 minutes.
Add potato; cook about 10 minutes longer or till tender.
Cook pasta as directed .
Drain vegetables and pasta, reserving 2 tablespoons cooking liquid.
Blend the reserved liquid into Pesto.
Toss Pesto and butter with pasta and vegetables till coated.
Season with salt and pepper.