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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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