1 leek, whit and light green parts only, sliced into half-moons
2 ears corn, kernels cut off the cob
2 Tbsp store-bought pesto
Instructions
Heat oil in skillet over medium-high heat. Scatter green beans and leek in pan. Add 1/4 cup water, cover, and cook until vegetable are just tender, 3-4 minutes.
Stir the corn into the green beans, cover, and cook for 1 minutes.
Stir in the pesto and serve.
Serving
Suggestions
Good served with fish.
Originally Submitted
4/5/2010
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