This potatoes and pasta with herb pesto recipe makes for a great main course or side dish.
MOTHER’s Herb and Vegetable Recipes
Morel Mushroom Quiche Recipe
Ginger Broccoli Stir-Fry Recipe
Cream of Morel Soup Recipe
Cream of Broccoli Soup Recipe
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
