Potatoes and Pasta with Herb Pesto Recipe

This potatoes and pasta with herb pesto recipe is the perfect way to incorporate fresh vegetables and herbs from your garden into a healthy, satisfying meal.
By the MOTHER EARTH NEWS Editors
April/May 2002
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Potatoes and pasta dish with herb pesto.
PHOTO: FOTOLIA/SHARIEL


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This potatoes and pasta with herb pesto recipe makes for a great main course or side dish.

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Potatoes and Pasta with Herb Paste Recipe

Peel, cut into bite-size pieces and boil in salted water until tender:
1 pound White Rose or red potatoes

In a second pot of boiling water:
Cook 1 pound orecchiette or other small pasta and salt to taste

Meanwhile, roughly chop:
2 teaspoons fresh rosemary (1 teaspoon dried)
12 fresh sage leaves (1 teaspoon dried)
1/4 cup parsley leaves
3 large garlic cloves

Place in mortar and pound with:
15 peppercorns
5 juniper berries
1 teaspoon coarse salt

Put herb-garlic mix in a bowl with:
2 tablespoons virgin olive oil
1 cup unsalted butter

When potatoes and pasta are done, drain them, add to herbs, toss together and devour.

Herb and vegetable recipe adapted from The Savory Way by Deborah Madison








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