Pasta Al Pesto with Cream, Beans, and Potatoes
2 teaspoons salt
3 tablespoons olive oil
6 ounces Randall Great Northern Beans, drained and rinsed
1/2 pound small red potatoes
2 cloves garlic, crushed
1/3 cup pesto sauce
1/2 cup cream
1/2 pound dry penne pasta
salt and pepper to taste
grated Parmesan cheese
Bring 4 quarts of water to a boil with the salt and 1 tablespoon of the oil. Place the potatoes with the peel on in the pot of water and boil 10 to 15 minutes until just tender. Drain the potatoes, cool, and slice 1/4 inch thick.
Heat a frying pan and add the remaining 2 tablespoons of the oil and the garlic. Sauté 30 seconds and add the potatoes and Randall Beans. Sauté 3 to 5 minutes until the vegetables are tender.
Mix the pesto sauce with the cream and set aside.
Boil the pasta in lightly salted water until al dente. Drain well and return to the pot. Add the sautéed beans and potatoes and the pesto cream.
Toss all together and add salt and pepper to taste if needed.
Serve with grated Parmesan cheese.