CORN AND BEANS WITH PESTO
Serves 8.

4	ears fresh corn, kernels removed or 1 bag frozen
1.5 lb	fresh string beans cut into 1.5" pieces, or haricot verts
3 tbs	butter
1	recipe pesto

Bring a large saucepan of water to a boil. Cook beans until just
crisp, about 5 minutes, and strain.

Meanwhile, melt butter in a large sautee pan over high heat. Add
the corn and cook until the corn begins to brown. Remove from heat.

Combine the beans, corn and pesto. Serve warm or at room temperature.