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