Thursday, August 8, 2013

In the kitchen on Thursday: A new take on a classic

Linguine with Pesto, Artichoke Hearts and Green Beans

1 Box Linguine
2 C. fresh green beans
3/4 C. Pesto sauce
3/4 C. Artichoke hearts
2-4 Tbsp. grated parmesan cheese

Cook the Linguine according to the box. Wash the green beans, trim the ends and cut in half. Add the beans to the pasta with 5 minutes left in cooking. Drain the artichokes. Cut into quarters and set aside. Drain the pasta and the beans. Toss with the Pesto sauce and artichoke hearts. Place in 4 bowls and sprinkle cheese on top. Serves 4.

Keep in mind picky eaters or kids can have the pasta without the veggies.

(Not a great photo of a great dinner.)

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