- ½ cup prepared basil pesto-recipe (next entry)
- ½ pound cooked pasta, al dente
- 2 cups cherry tomatoes, cut in half
- 1 cup green beans, ends trimmed
- In a medium saucepan, bring water to a boil. Add salt and green beans. Blanch for a minute and take the beans out and transfer into a bowl of cold water (for them to retain the green color). Keep aside.
- In a medium serving bowl add the cooked pasta, tomatoes, green beans and pesto. Mix well, check for seasonings and serve.