LOOK WHAT I FOUND IN MY GARDEN a garden tour and a recipe

                       Yes, Pipi's in my garden.  Pipi is always in my garden.

   
     But this is what I want to show you... GREEN BEANS!  It was a slow start this spring and into summer, but all of my hard work is starting to pay off.  I've been picking green beans daily, and tonight there will be a salad of roasted beets!

                So, what did I make with the freshly harvested haricots verts?

     ... a pasta salad of penne, poached chicken and green beans with a dressing of olive oil, garlic, basil, and parsley.

                    As you can see, there will be red cabbage again this year.

More red cabbage in pots.

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                                  And Napa Cabbage -- a first for my garden.

                                                 Thanks for visiting!

        

               PESTO GREEN BEANS and PASTA CHICKEN SALAD

salad:  salt
            1/2 pound Penne pasta
            1 pound green beans (haricot verts, if possible)
            3 cups cooked chicken, cubed
            2 tablespoons toasted pine nuts
                                
dressing:  25 basil leaves
                 15 parsley leaves
                 1/4 cup mayonnaise
                 3 tablespoons pine nuts
                 1/2 cup extra virgin olive oil
                 2 garlic cloves
                 salt & freshly ground black pepper
1.  Bring a large pot of water to a boil.  Add a pinch of salt and the pasta and stir.  When pasta is cooked within 2 to 4 minutes of doneness (you will need to determine this by the size of your green beans), drop in the beans.  Cook just until the green beans are tender.  Drain; refresh immediately with cold water.
2.  Turn the pasta and beans into a large serving dish.  Add the chicken, reserving the 2 tablespoons pine nuts for garnish.
3.  For the dressing:  Place basil, parsley, mayonnaise and 3 tablespoons pine nuts in the bowl of a food processor and process until creamy.  With machine running, pour in oil; blend well.  Drop in the garlic and blend briefly.  Season with salt and pepper.
4.  Pour dressing over ingredients in bowl.  Toss to combine.  Sprinkle with reserved pine nuts.  

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