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For more than 20 years, Ina Garten invited millions of viewers into her East Hampton kitchen with her Food Network shows, “Barefoot Contessa” and “Be My Guest.”
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To add even more flavor and a beautiful green color to her sauce, Ray also adds parsley, basil and mint, plus classic pesto ingredients like lemon, pine nuts, garlic, cheese and olive oil.
Using a slotted spoon, transfer them to the colander. Add the pasta to the boiling water and cook until al dente, 10 minutes. Meanwhile, place the potatoes, green beans, and pesto in a large bowl. Drain the pasta and add to the bowl. Mix together with a wooden spoon. The potatoes should be broken up into chunks in a rustic fashion.
Traditional pesto is made with a base of fresh basil leaves and pine nuts, while this sun-dried tomato pesto is made with a base of sun-dried tomatoes and walnuts. Yields: 6 servings. Prep Time ...
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Easy to whip up for your next potluck, this pasta salad gets its flavor from pesto of course, but also artichoke hearts, feta cheese, cucumbers, tomatoes, and kalamata olives. It's ready in only ...
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