Pesto Green Beans and Tomatoes

Two main ingredients drizzled with one herb-saturated vinaigrette makes for a happy side dish that can be prepared in 30-minutes.

Pesto Green Beans and Tomatoes
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8 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
20 mins
Cook:
10 mins
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Pesto Green Beans and Tomatoes

Ingredients
1 1/2
pounds fresh green beans, trimmed
1
pint small tomatoes, such as red grape, halved
1/4
cup Pesto Vinaigrette (see Recipe Center)
 
Salt and freshly ground black pepper

Directions

  1. Cook beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain and rinse under cool water. Drain and pat dry with paper towels.
  2. In a large bowl toss green beans and tomatoes with Pesto Vinaigrette. Add additional vinaigrette, if desired. Season to taste with salt and pepper. Serve immediately or chill in the refrigerator up to 8 hours. Makes 6 to 8 servings.

Nutrition Facts

(Pesto Green Beans and Tomatoes)
    Per serving:
  • 128 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 2 g monounsatured fat),
  • 1 mg chol.,
  • 275 mg sodium,
  • 13 g carb.,
  • 5 g fiber,
  • 5 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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