- 3/4 pound small red potatoes, washed and cut in half
- 1 (8 ounce) box Birds Eye® Green Beans & Almonds
- 1/3 cup pesto, store bought or homemade
- Salt and black pepper
- Cook the potatoes in boiling salted water for 6 to 8 minutes or until tender. Toast the almonds in a small skillet until golden. When the potatoes are tender add the green beans and cook one more minute. Drain and toss in a bowl with the pesto. Taste for seasoning. Top with the almonds.