Olive Pizza with Pesto

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Olive Pizza with Pesto

 

8 ounces whole tiny new potatoes

6 ounces green beans

4 ounces radiatori, rotini, or other dried shaped pasta

1/4 cup purchased basil pesto (such as Buitoni®)

1 to 2 tablespoons water

2 tablespoons grated parmesan cheese

 

Cut potatoes into halves if very small or into bite-size pieces. Cut green beans

into 2-inch pieces. In a medium saucepan cook potatoes and green beans in a

small amount of boiling salted water for about 10 minutes, or till vegetables

are tender. Drain well.

Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add

pasta. Reduce heat slightly. Boil, uncovered, for 8-12 minutes, or till al

dente, stirring occasionally. (Or, cook according to package directions.)

Immediately drain. Return pasta to warm pan. Add potatoes and green beans.

In a small mixing bowl stir together pesto and enough of the water to make a

saucy mixture. Pour the pesto mixture and Parmesan cheese over the pasta and

vegetables and toss to coat. Serve immediately.

Makes 4 side-dish servings