Pesto Green Beans with Tomatoes

from The Fosters’ Market Cookbook by Sara Foster

Ingredients

2 small red tomatoes, 1 large yellow tomato, and
1 large purple tomato, seeded and chopped
¼ c. olive oil
3 garlic cloves, minced
1 lb. green beans, stem ends removed
1 c. Pesto (made with purple basil)
4 ozs. Grated Parmesan cheese
salt and pepper
¼ c. pine nuts, toasted (optional garnish)
½ c. grated Parmesan cheese (optional garnish)

Directions

1. Preheat oven to 400 degrees.
   
2. Toss tomatoes with olive oil and garlic in a baking dish. Roast 20 to 25 mins, until tomatoes shrivel and release juices. Cool.
   
3. Meanwhile, cook beans 1 to 2 mins in boiling water until crisp-tender and bright green.
   
4. Drain immediately; immerse beans in a large bowl of cold water to stop cooking process. Set aside in a colander to drain thoroughly.
   
5. Toss beans with pesto, Parmesan, salt & pepper in a large bowl. Place beans on a platter or individual serving plates, top with tomatoes and garnishes. Serve.

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