At first it seems like an unlikely combination: green beans and pasta? At least, it did to me, until I came across a recipe for tagliateli, green beans, potatoes and pesto from Jamie Oliver's cookbook. I tried it, and it's delicious! This recipe is a variation. I use this one for a 10-minute, one-pot dinner.
1 package of gnocchi (you can find it in the dried pasta section of the grocery store -- although sometimes you might have to go to the refrigerated section. If it's not there, check out the frozen pasta, if any. I've found gnocchi alongside frozen ravioli and torteliini)
3 handfuls fresh green beans, washed and snapped into bite-sized pieces
3 tbsp fresh prepared pesto (the stuff from the refrigerated section is better than the pesto you find on the shelf in jars)
3 tbsp grated parmesan cheese
1 tbsp olive oil
Freshly ground pepper and kosher salt, to taste
Ready?
Bring a saucepan of water to a boil. Add the green beans and simmer 1-2 minutes. Add the gnocchi. As soon as the gnocchi are floating, drain the beans and gnocchi in a colander. While you are waiting for them to drain, add the olive oil and pesto to the still-warm saucepan. Return the green beans and gnocchi to the saucepan, and stir to coat. Season with salt and pepper to taste. Dish it out, and sprinkle with parmesan cheese.
