Recipe pesto-pasta-with-green-beans-and-potatoes
Susan Fox the point person for Urban Explores hosted Sunday dinner this month. She prepared appetizers, main course, followed by a salad to cleanse the palate. Here is her recipe for presto pasta: A blend of fresh garlic, green beans, and red potatoes, yellow potatoes, onions, elbows pasta, mixed together and placed in a serving bowl. Served with dinner rolls, with olive oil dipping sauce, and tossed romaine salad.
Sunday dinners are how the host takes the time to have special little things for the guest. Like a platter of crackers, goat cheese, topped with while we watched Susan cook away. The appetizers were so good that several times I know I dropped the cracker before I got it to my lips. No, it was not the wine.
Laurel brought Korbel Champaign to toast the day; we saved the red wine for the pasta. Now the conversation was lively of course we chatted about new relationships, our daughters, and transitions they are going through, while the meal is being prepared. Do you not just love to get together with girlfriends, for an afternoon of chit-chat, wine, and food?
For dessert we went all out, I had picked up the fixing’s for ice-cream sundaes, those little one server ice-cream cups are a hit, with M&M chocolate coated candies, chopped nuts, fresh blue berries, raspberries, cut bananas, in small bowls, sat on a serving platter, and whip cream to top it all.
