Pasta & Potatoes with Pesto the Editors of Publications International, Ltd.
Pasta Pesto and Potatoes
Makes 6 servings
|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 black pepper|
- 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.
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