Pesto Green Beans and Tomatoes

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1 ½ lb. Fresh green beans trimmed

1 pint small tomatoes – cherry tomatoes, quartered – or grape tomatoes halved

¼ cup Pesto Vinaigrette


Cook beans in a small amount of water for 10 to 15 minutes, or until crisp-tender.

(put no more than ¼ inch of water in the pan.)

 

Drain and pat dry with paper towels.

 

In a large bowl, toss beans, tomatoes and Pesto Vinaigrette.

 

Makes 6-8 servings.

 

 

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