I served this as a first course for a Halloween dinner party. The only changes I made were to use cider vinegar and chicken broth because that's what I had on hand. I added a couple of teaspoons of Minor's chicken stock concentrate at the end to up the flavor a bit without adding more liquid. Sprinkled with roasted pepitas and sour cream. Everyone loved it!

Reviewed On: Nov. 1, 2009

This recipe took me back to my eastern NC roots. Very good and so easy. The only change I made was to add 1 T. of liquid smoke. That gave it the pit cooked flavor I was used to. Cole slaw and baked beans complete the perfect comfort food meal.

Reviewed On: Nov. 1, 2009

Several years ago I spent time in Italy with my Italian friend when she went home to visit. While there we visited her friend in Liguria and was served this dish as it is very popular in that region. I loved it and make it often in the summer when I have so much fresh basil from the garden. I make it the way it was prepared in Italy. I boil the pasta, add the potatoes to the pasta during the last six minutes of boiling, and then add the green beans to the water during the last three minutes. Everything is drained and the pesto added and tossed. I didn't use the yogurt but that might be an interesting addition.

Reviewed On: Aug. 5, 2009