TLC Cooking "Pasta & Potatoes with Pesto"

Pasta Potatoes with Pesto

Pasta Pesto and Potatoes

YIELD Makes 6 servings
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INGREDIENTS

3	medium unpeeled red potatoes, cut into chunks
8	ounces uncooked linguine
3/4	cup frozen peas
1	package (about 7 ounces) refrigerated pesto sauce
1/4	cup plus 2 tablespoons grated Parmesan cheese, divided
1/4	teaspoon salt
1/4	teaspoon black pepper

PREPARATION:

Place potatoes in medium saucepan; cover with water. Bring to a boil over high heat; reduce heat. Cook, uncovered, 10 minutes or until potatoes are tender; drain.
Meanwhile, cook linguine according to package directions, adding peas during last 3 minutes of cooking; drain. Return pasta mixture to pan; add potatoes, pesto sauce, 1/4 cup cheese, salt and pepper, tossing until blended.
Serve immediately with remaining 2 tablespoons cheese.

This recipe appears in: Italian

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