Pesto Potatoes With Haricot Verts |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This quick and easy side dish is excellent served warm or cold. Yukon gold potatoes give the dish a creaminess and elegance which elevates it from the ordinary, making it seem rich and decadent even though it is super quick and easy! Read more ! Ingredients:
yukon gold potatoes-5 medium sized-washed |
haricot verts (thin french string beans) frozen or fresh(trimmed)-equal amount to potatoes |
pesto to coat-about 5 tbsp (storebought is fine or you can make your own and keep it frozen in ice cube trays-which is what i do) |
parmesan cheese-freshly grated (optional) |
freshly cracked black pepper |
Directions:
1. Cut potatoes into one inch cubes leaving skin on
2. Cut string beans into 1 1/2 inch pieces-about in thirds or halves
3. Boil potatoes in salted water along with string beans until tender- do not overcook!
4. Drain and toss gently with pesto in a large bowl- if you toss too aggressively you will end up with mashed potatoes!
5. Sprinkle with additional cheese and cracked pepper if desired.
6. Enjoy!
7. **I sometimes serve this for BRUNCH with a frittata instead of the usual hash browns...people lose their MINDS over this!...;-)
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