Pasta with Pesto and whatever else I had.

It started with this recipe: Martha Stewart's Pasta, Pesto, Potatoes and Green Beans and got extremely sidetracked into something basically new.

So we go grocery shopping on Sundays.  We thought we had the ingredients.  But you know how it goes - our potatoes had roots and then, Brad got invited to Bin 54 for dinner.

Well, the dinner had to go on - so I made some pasta and waited for my chocolate dessert to arrive home a bit later.  Both were delicious!

Megan's Pasta, Pesto, Red Pepper, Chicken and Green Beans
Pasta - 8 to 12 ounces of Macaroni (or other small tubular pasta)
Green beans - I grabbed two handfuls of fresh and snapped'em up.
1 red pepper - chopped
2 chicken breasts (I boiled and shredded them the night before)
Pesto - 7 ounces (I used Harris Teeter brand)
Shredded Cheese (I used a little Italian blend, it is what I had leftover)

1. In a large pot of water; bring to a boil.
2. Add salt and macaroni or other short tubular pasta; return to a boil; cook 2 minutes.
3. Add green beans and chopped red peppers. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
4. Drain; toss with pesto and chicken; season with salt and pepper. Serve warm or at room temperature

Which is the way I ate it tonight.  Then with all the leftovers, I filled two casserole dishes (greased and then topped with cheese).  One went in the freezer and one in the fridge for tomorrow night.