Pasta Potatoes with Pesto

by the Editors of Publications International, Ltd.

Browse the article Pasta Potatoes with Pesto

Pasta Pesto and Potatoes Photo
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:
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