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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Pasta Pesto and Potatoes
Yield: Makes 6 servings
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:
1.
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.
2.
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.
3.
Serve immediately with remaining 2 tablespoons cheese.
This recipe appears in:
Italian
