RAVIOLI TOSS Sundried Tomato Pesto
Makes 6 servings
18 ounces four-cheese ravioli
2 cups fresh green beans (2-inch) about ½ pound
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 pound plum tomatoes, chopped
2 tablespoons water
5 tablespoons Sundried Tomato Pesto
¼ cup shaved Parmesan Cheese
Salt & pepper to taste
1. Prepare pasta according to package directions, omitting salt and fat. Add beans to pasta during last 5 minutes of cooking. Drain.
2. Combine next five ingredients in a large bowl and mix together. Add pasta mixture, toss gently to combine. Top with cheese.