Pasta Potatoes with Pesto
Browse the recipe 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