This is a delicious twist to regular potatoes or green beans—and very quick to whip up with things that you may already have on hand.
Red Potatoes and Green Beans with Pesto
1 lb. small red potatoes, quartered
1/2 lb. green beans, trimmed
1/2 container (about 1/2 cup) pesto
1/4 cup goat cheese, optional
handful of thin red onion slices
salt and pepper
Place the quartered potatoes in a large saucepan and cover with water. Bring water to a boil and season with salt. Simmer until potatoes are nearly tender when pierced with a skewer, about 12 minutes.
Add the green beans to the pot and cook until tender, about 5-7 minutes.
Drain the vegetables and toss with pesto (and goat cheese, if using). Season to taste with salt and pepper, and garnish with sliced red onion.
Source: Chez Cherie