I found a used copy of Linda McCartney's On Tour cookbook and this recipe for Pesto Genovese with Green Beans was the first I tried. To make it vegan all I had to do was leave the parmesan out of the pesto. This mouth-watering pasta dish was also a big hit with my non-vegan hubby.
The green beans were so fresh and snappy!
Pesto Genovese with Green Beans and Potatoes
Preparation time: 25 minutes
6 small waxy new potatoes, unpeeled
3 cups dried penne or fusilli
3/4 pound green beans, trimmed and cut into 2inch lengths
4 tablespoons pesto sauce
basil leaves to garnish
Boil the potatoes until tender but still firm, for about 15 minutes. When they are cool enough to handle, cut them into small cubes.
Cook the pasta according to the instructions on the package.
Meanwhile, steam the beans until tender but still crisp, for about 5-6 minutes.
Mix the vegetables with the pasta and toss in the pesto. Garnish with basil, and serve immediately with warm ciabatta bread.