2 tablespoons walnut oil
1/2 cup toasted walnuts
1/2 pound green beans, — blanched
Salt and pepper 2 Yukon gold potatoes, — peeled and parboiled
1 pound penne or fusilli, — cooked
Parmesan cheese, — grated 3/4 cup pesto
In large pot gently heat oil. Quickly saute green beans. Add potatoes, pasta and pesto. Cook until warm. Stir in walnuts. Season with salt and pepper. Serve topped with grated cheese.