How To Make Best Ever Pesto & Potato Pasta
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 oz penne pasta
- 2 medium potatoes, peeled and diced
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
- Optional: cherry tomatoes and fresh basil leaves for garnish
Instructions
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Cook the penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.
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In the same pot, boil the diced potatoes until tender. Drain and set aside.
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In a blender or food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until coarsely chopped.
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Gradually add the olive oil while the blender is running until the mixture becomes a smooth pesto sauce. Season with salt and pepper.
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Return the cooked pasta and potatoes to the pot. Pour the pesto sauce over them and toss until well coated.
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Cook over low heat for a few minutes to warm everything through.
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Serve hot and garnish with cherry tomatoes and fresh basil leaves, if desired.
Nutrition
- Calories : 502kcal
- Total Fat : 36g
- Saturated Fat : 6g
- Cholesterol : 7mg
- Sodium : 174mg
- Total Carbohydrates : 36g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 11g
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