Now that you have a great pesto recipe, here's another speedy summer meal. It's also good for dinner with friends since you won't have to spend much time in the kitchen. (from Real Simple)
1 lb gnocchi, refrigerated or frozen
1/2 lb green beans, cut in half (about 2 cups)
1 cup pesto
1/4 cup heavy cream
kosher salt and black pepper
1/2 cup ricotta
Cook the gnocchi according to directions, adding green beans for the last 3 minutes of cooking. Drain and return to the pot. Add pesto and cream and cook over medium heat for a few minutes, stirring, until combined. Season to taste with salt and pepper. Top each serving with a healthy dollop of ricotta.
*One more pesto meal: toss pesto with cooked cheese tortellini, pine nuts and cherry tomatoes. Serve either warm or at room temperature.
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