| Ingredients: |
2 plum tomatoes, cored and quartered
1 cup yellow pear tomatoes, cut in half (if not available, use grape or
cherry tomatoes)
1/2 cup red cherry tomatoes, halved
1/4 cup olive oil
3 garlic cloves, minced
1-1/2 lb. green beans, stems removed
1 cup store-bought pesto
1 cup (4 oz) Parmesan cheese
Salt and freshly ground black pepper to taste
One 2-oz jar (1/4 cup) pine nuts, toasted (optional)
1/2 cup grated Parmesan cheese (optional as a garnish)
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| Directions: |
Preheat oven to 400 degrees.
1. Toss tomatoes with olive oil and garlic in a baking dish. Roast 20-25 minutes, until the tomatoes start to release their juices and shrivel. Set aside to cool.
2. Meanwhile, bring a large saucepan of water to boil, add beans, and cook 2 minutes or until the beans are bright green and crisp-tender.
3. Drain beans immediately and immerse them in a large bowl of cold water to stop the cooking process. (This helps the beans retain their color and keep their crisp texture.) Remove the beans from the water and set aside to drain.
4. Toss the beans with the pesto, Parmesan, and salt and pepper in a large bowl. Place the beans on a platter or individual serving plates, top with the tomatoes, garnish with pine nuts and Parmesan, if desired.
If tomatoes are not available, roasted or sauteed red or yellow peppers can be substituted. |