Pasta with Pesto My Way

Pasta with Pesto My Way
Photo by Romulo Yanes


  • ½ pound boiling potatoes
  • 2 ears corn
  • 2 medium zucchini
  • 6 ounces green beans
  • Toasted bread-crumb topping for pasta
  • ¾ pound rotini or penne
  • 1 pint cherry tomatoes
  • + 3 more ingredients
    • 1 cup Kemp?s pesto
    • 1 tablespoon olive oil
    • an adjustable-blade slicer with ¼-inch julienne attachment

Cut zucchini into thin rounds with slicer. Fit slicer with julienne attachment and cut potatoes into 1/4-inch-thick matchsticks. Start cooking rotini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) according to package instructions. Six minutes before pasta is done...

View full recipe at Epicurious


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