Green Beans and Potatoes with Cherry Tomatoes and Pesto
This dish looks like summer to me—the double green of the beans and pesto, the popping red dots of tomato, punctuated by the creamy white feta…primary colors and primal taste on one platter!
½ (1-pound) bag Teeny Tiny Potatoes (or ½ pound other smooth-skinned, waxy potatoes, like Red Bliss, cut into 2-inch cubes)
1 pound green beans, trimmed
1 (7-ounce) container Trader Giotto’s Pesto alla Genovese (in the refrigerated section)
1 cup cherry tomatoes[, halved
½ (8-ounce) package feta cheese, crumbled
Bring a large pot of salted water to a boil. Add the potatoes and cook 5 minutes. Add the green beans and cook until the beans and potatoes are tender, about 7 minutes. Drain. Toss the potatoes and green beans with the pesto, coating well. Arrange vegetables on a platter and garnish with cherry tomatoes and crumbled feta.
Prep time: 10 minutes
Cook time: 15 minutes