Poached Cod & Green Beans w/PestoCod appeals to me, with its hearty texture and satisfying bite. So, when an easy recipe such as the “Poached Cod & Green Beans with Pesto,” from the July/August 2014 issue of Eating Well, comes along, I’m there. What also sealed the deal was all the string beans (I chose a rainbow of colored beans) and the prepared pesto (there’s always a jar in my fridge).

One big skillet is all you need here. My burgundy-colored string beans turned green when cooked (oh well). The yellow remained yellow. All are delicious. My cod was cooked through in 5 minutes.

The pesto broth was fabulous. Everyone liked this easy-to-assemble dish.

Yellow, Green, Burgundy Beans (1.26 lbs.) = $3.11
Cod (1.25 lbs.) = $9.81
Lemon (1) = .61¢

PREP TIME: eat after only 30 minutes of prep and cooking
pesto broth is flavorful

Next time, I want to get sweet. I’ll make the “Strawberry Ricotta Streusel Tart,” from What She’s Having. Come back to my site next week to see this happen.