Pesto pasta

I love to make my own pesto in the summer when my basil plants are growing faster than I can use them. I put some away in the freezer for winter to be reminded of the fresh flavors of summer. Adding some vegetables to the mix makes this a great stand-alone meal.

1 cup homemade Pesto or store-bought
1 pint grape tomatoes, halved

2 T. olive oil

5 sprigs fresh thyme

1 t. coarse salt, plus more for seasoning

freshly ground pepper

1 large baking potato, peeled and cut into 1/2-inch cubes

2 cups green beans, cut in 1-inch pieces (fresh or frozen)

1 lb. spaghetti or linguine noodles

Preheat oven to 400 degrees. Arrange tomatoes (cut-sides up) in a baking dish. Toss with olive oil, salt and pepper. Top with thyme sprigs and roast for 15 minutes, or until tender but still holding their form. Remove thyme sprigs and set aside. 

While the tomatoes are roasting, bring a medium sized pot of salted water to a boil and add potatoes. reduce heat slightly and boil potatoes for 10 minutes or until tender. Drain and set aside. 

In a small saucepan, add 1/2 inch of water, green beans and a sprinkle of salt. Boil the water and steam the green beans until slightly tender (time depends on if you're using fresh or frozen). Drain excess water and set aside.

Cook pasta according to package directions, reserving 1 cup of pasta water when you drain it. Return pasta to the pot you cooked it in and add roasted tomatoes and their juices, potatoes, green beans and pesto. Stir, gradually adding enough pasta water to help the pesto coat the pasta and vegetables. Serve hot.

BEV NOTE: Pairs well with a Sauvignon Blanc or Pinot Grigio