Pesto Pasta with Potatoes

Written By Scotto Sisters

Feeds 2-4 people.

  • Kosher salt

  • 1 pound fusilli pasta

  • 4 oz. of Yukon gold potatoes cut into small cubes

  • EVOO

  • Grated Parmesan to top

  • Garlic 

  • 2 tablespoons pine nuts

  • 3 cups basil

  • 1 cup arugula

  • 1/2 cup Pecorino Romano 

Procedure for Pesto:

In a food processor, pulse garlic with 2 tablespoons pine nuts...then add Pecorino and slowly add greens along with EVOO. Add salt to taste and blend until smooth.

Cooking Directions:

In salted water, boil pasta and potatoes… cook until pasta is al dente. Reserve a cup of salted water.

Add pesto to pasta then slowly add water and toss pasta over medium low heat. Drizzle with EVOO and top with Parmesan.

Scotto Sisters
Previous

Pasta Primavera
Next

Baked Ricotta with Bruschetta