Italian Pesto Potato Pasta 5fix Recipes
PESTO PASTA WITH POTATOES
A Ligurian recipe to pesto pasta with potatoes. The potatoes make this dish even creamier, adding unexpected texture to this big Italian classic.
Provided by Eva | Electric Blue Food
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes into a small dice (about 1 cm). Bring a pot of water to a boil then salt and add the potatoes. Cook the potatoes about 8 minutes or until soft when pierced and almost cooked through.
- Add the pasta and cook together with the potatoes following the package instructions (spaghetti n.3 take 5 minutes).
- Stir 2-3 tablespoons of the pasta cooking water into the pesto - this makes it creamy and raises its temperature so you will not be adding it cold.
- Drain the cooked pasta together with the potatoes and place back into the same pot. Pour in the pesto and stir to distribute being careful not to mash the potatoes. Add a generous pouring of olive oil to ease the process. Serve and top with grated parmesan.
Nutrition Facts : Calories 547 kcal, Carbohydrate 82 g, Protein 17 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 440 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
SIMPLY POTATO GNOCCHI WITH PESTO AND PARMESAN #5FIX
5-Ingredient Fix Contest Entry. Gnocchi are Italian-style dumplings made of potatoes and flour. You can serve gnocchi with any of your favorite pasta sauces. Here's an easy recipe using Simply Potatoes Shredded Hash Browns with a simple pesto Parmesan sauce.
Provided by peggy calhoun
Categories One Dish Meal
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, lightly beat eggs. Add potatoes and 1 2/3 cup flour. Stir until well combined and dough forms. Cover and refrigerate 15 minutes until chilled.
- Bring 2 quarts water to boil in a four quart pot.
- Use remaining flour to dust work surface. Transfer dough to surface, knead briefly adding flour if sticky.
- Divide dough into four portions. Roll each portion into logs 1/2" thick. Cut each log into 1/2" wide pieces and press tops with fork to flatten slightly.
- Cook in two batches, add gnocchi and cook 5 minutes until tender and floating to top of water.
- Remove with slotted spoon to clean bowl. Add pesto and 1/4 cup cheese, toss with spoon until gnocchi is covered lightly.
- Divide into equal portions into serving bowls, top with remaining cheese and serve.
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