PASTA CON PESTO

INGREDIENTS

8 OZ. (UNCOOKED) MINI - PENNE PASTA
1 &1/4 CUPS FRESH GREEN BEANS
(SELECT THE SMALLEST AND THINNEST BEANS)
2 TBS. UNSALTED BUTTER
1 CUP SLICED BLACK OLIVES
2 ½ CUPS PURPLE OR RED POTATOES (ABOUT 3 MED)
1 & 1/4 CUPS FRESH PESTO

PREPARE YOUR FRESH PESTO AND REFRIGERATE UNTIL 30 MINUTES BEFORE SERVING.
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SEE SEPARATE PESTO RECIPE
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TRIM OFF ENDS OF GREEN BEANS AND CUT BEANS IN HALF OR THIRDS.  SELECT THE SMALLEST AND THINNEST GREEN BEANS, AS THEY WILL HAVE THE MOST FLAVOR.

BOIL POTATOES IN LIGHTLY SALTED WATER JUST UNTIL FORK TENDER.  YOU WANT TO BE ABLE TO CUT THEM INTO CUBES WHEN COOLED OFF.  IF YOUR RANCH MARKET OFFERS PURPLE POTATOES THIS WILL BE THE CLOSEST YOU CAN COME TO THE FABULOUS MUGELLO POTATOES OF TUSCANY.  RED POTATOES WORK VERY NICELY.

SET POTATOES ASIDE TO COOL.  PEEL OFF SKINS AND CUT POTATOES INTO BIT SIZED CUBES.  KEEP IN FRIDGE UNTIL 30 MINUTES PRIOR TO ADDING TOP THE DISH.

COOK PASTA AL DENTE ACCORDING TO PACKAGE DIRECTIONS. 

WHILE PASTA IS COOKING BRING BUTTER TO A FOAM IN LARGE FRY PAN. WHEN FOAMING, ADD GREEN BEANS AND COOK JUST UNTIL FORK TENDER ON MEDIUM HIGH HEAT STIRRING CONSTANTLY.

DRAIN PASTA AND RETURN TO WARM POT.
IMMEDIATELY ADD ROOM TEMPERATURE CUBED POTATOES, OLIVES AND GREEN BEANS. 

ADD PESTO AND TOSS WELL.

TRANSFER PASTA CON PESTO TO WARM SERVING DISH AND ENJOY.

THE SECRET FOR SUCCESS IS THE BEST OLIVE OIL.  WHEN PURCHASING OLIVE OIL REMEMBER, NEVER BUY OLIVE OIL IN CLEAR GLASS BOTTLES.  LIKE FINE WINE....IT SPOILS ON THE SHELF UNDER EXPOSURE TO LIGHT.  LOOK FOR THOSE DARK COLORED BOTTLES OF TRUE EXTRA VIRGIN OILS.  

SERVES 6