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Categories:
potatoes salt green beans Pasta gemelli pasta pesto sauce kidney beans red bell pepper golden grape tomatoes fresh ground black pepper fresh Italian parsley
Viewed: 26 - Published at: 4 years agoIngredients
- 12 ounces fingerling potatoes or 12 ounces small red potatoes
- 2 teaspoons salt
- 12 lb fresh green beans, cut the same length as the pasta
- 1 bunch asparagus, cut the same length as the pasta
- 1 lb gemelli pasta, cooked and rinsed
- 1 cup homemade pesto sauce
- 1 (15 ounce) can kidney beans or 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 medium red bell pepper, roasted, seeded and membrane removed
- 10 -12 golden grape tomatoes, cut in half
- fresh ground black pepper
- fresh Italian parsley, for garnish
Method
- Bring potatoes and water to the boil in a large pot and cook until tender, about 10 minutes.
- Drain and set on a baking sheet to cool.
- Once cooled, slice into 1/2" coins.
- Add more water to the pot and cook the gemelli pasta "al dente" according to package directions.
- Drain and rinse well with cold water to stop the cooking process.
- Set aside to drain well.
- In the same pot bring water and 1 teaspoon salt to the boil.
- Add the green beans and aspargus and cook until bright green, approximately 1-2 minutes, but no longer.
- Drain immediately, rinse with cold water and place in a bowl of ice water until completely cold.
- Drain again and pat dry, removing the excess water.
- In a large salad bowl, toss together the potatoes, pasta, pesto, green beans, asparagus, kidney beans (or cannellini), roasted red pepper, grape tomatoes, salt and black pepper.
- Cover and chill until ready to serve.
- Garnish with fresh Italian parsley before serving.
