This meal featured heirloom varieties of tomatoes and beans.  I steamed extra beans when cooking a previous meal, so the purple and green beauties were ready to add to the salad: arugula,  sunflower seeds, dill goat cheese, and homemade honey mustard dressing.

The tomatoes hide the pesto (also made in a big batch ahead of time) on the pasta, but it’s there.  With some of the prep work (snapping and steaming beans and making the pesto) done ahead of time, we created a delicious and elegant meal in no time at all — perfect for a busy weeknight!


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