This dish comes from the new Home Food department of Grit. This potatoes and pasta with herb paste recipe uses homegrown sustainable seasonal foods like potatoes and herbs to make the most of this delicious herb, pasta and potato combination.
Home Foods From the Garden
Create a Diet of Locally Grown Sustainable Seasonal Foods
Potatoes and Pasta with Herb Paste Recipe
Adapted from The Savory Way by Deborah Madison
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 1/2 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
1/2 teaspoon coarse salt
Put herb-garlic mix in a bowl with:
2 tablespoons virgin olive oil
1/3 cup unsalted butter
When potatoes and pasta are done, drain them, add to herbs, toss together and devour.
