Yes, Pipi's in my garden. Pipi is always in my garden.
But this is what I want to show you... GREEN BEANS! It was a slow start this spring and into summer, but all of my hard work is starting to pay off. I've been picking green beans daily, and tonight there will be a salad of roasted beets!
So, what did I make with the freshly harvested haricots verts?
... a pasta salad of penne, poached chicken and green beans with a dressing of olive oil, garlic, basil, and parsley.
As you can see, there will be red cabbage again this year.
More red cabbage in pots.
And Napa Cabbage -- a first for my garden.
Thanks for visiting!
PESTO GREEN BEANS and PASTA CHICKEN SALAD
1/2 pound Penne pasta
1 pound green beans (haricot verts, if possible)
3 cups cooked chicken, cubed
2 tablespoons toasted pine nuts
dressing: 25 basil leaves
15 parsley leaves
1/4 cup mayonnaise
3 tablespoons pine nuts
1/2 cup extra virgin olive oil
2 garlic cloves
salt & freshly ground black pepper
1. Bring a large pot of water to a boil. Add a pinch of salt and the pasta and stir. When pasta is cooked within 2 to 4 minutes of doneness (you will need to determine this by the size of your green beans), drop in the beans. Cook just until the green beans are tender. Drain; refresh immediately with cold water.
2. Turn the pasta and beans into a large serving dish. Add the chicken, reserving the 2 tablespoons pine nuts for garnish.
3. For the dressing: Place basil, parsley, mayonnaise and 3 tablespoons pine nuts in the bowl of a food processor and process until creamy. With machine running, pour in oil; blend well. Drop in the garlic and blend briefly. Season with salt and pepper.
4. Pour dressing over ingredients in bowl. Toss to combine. Sprinkle with reserved pine nuts.