Ensalada de pasta al pesto de alcachofas con judías verdes y patata

Ingredientes

• 1 jar Artichoke Pesto
• 2 Tablespoons Extra Virgin Olive Oil
• 2 teaspoons Sea Salt
• 2 Tablespoons Crème Fraîche
• 3 garlic cloves
• 12 oz green beans, trimmed and cut into 1+1/2 inch lengths
• 1 lb red potatoes peeled and cut into 1/2 inch pieces.
• 1 lb fusilli pasta
• 1/2 cup Asiago cheese
• 1/2 cup Parmesan cheese
• 2-3 cups roasted cherry tomato. I made my own. See notes below.

Preparación

1. 1

   Heat 3 quarts water to boil and add salt.

2. 2

   Peel and cut the potatoes into 1/2 inch pieces or into 4 pieces if the potato is small or medium size.

3. 3

   Add the Fusilli pasta in the same pot with the potatoes.

4. 4

   Cook the potato and pasta for 10-12 minutes or until is cooked

5. 5

   After you remove the potato and pasta. Add the green beans and cook for 3 minutes

6. 6

   In another skillet, add the two Tablespoons EVOO.

7. 7

   Add the garlic for a minute until it is fragrant.

8. 8

   Add the roasted cherry tomato, Artichoke Pesto and the cheeses (Asiago & Parmesan). Add two Tablespoons of Crème Fraîche

9. 9

   Option: Add some pasta water if you want a more loose sauce.

10. 10

    Add the pasta, green beans & potatoes. Make sure that everything is coated well with the sauce.

11. 11

    Cook over low heat for a few minutes until the sauce gets creamy if needed

12. 12

    Serve in a salad bowl and drizzle on some Extra Virgin Olive Oil