- 3⁄4 lb whole wheat pasta
- 3⁄4 lb green beans
- 2 tablespoons non-hydrogenated vegan margarine
- pesto sauce, prepared (see vegan pesto recipe)
Directions See How It's Made
- Trim the green beans and cut them in half lengthwise. Bring a large pot of lightly salted water to a boil. Add green beans and cook 7 minutes or until almost cooked. Add pasta and cook until tender. Drain and transfer to a heated serving bowl. Dot with margarine and pour over the pesto sauce. Toss lightly and serve.
- Variation: Reduce the ammount of green beans by about 1/3 and add a couple of peeled and sliced potatoes.