Pasta, Noodles and Rice Recipes - Pappardelle with Pesto and Potatoes Recipe

  
 

Pasta, Noodles and Rice Recipes - Pappardelle with Pesto and Potatoes Recipe

Ingredients

Serve 4

  • 375 g/12 oz new potatoes, or large red-skinned potatoes cut into chunks

  • 2 tablespoons olive oil

  • 1 tablespoon coarse salt

  • 300 g/10 oz pappardelle

  • 250 g/8 oz Pesto

  • salt and pepper

To garnish:

  • 2 tablespoons pine nuts

  • 2 tablespoons finely chopped parsley

Method:

  1. Cook the potatoes in a pan of boiling lightly salted water for 15-20 minutes until just tender.

  2. Drain the potatoes, dry them on kitchen paper, then place them in a shallow dish with the olive oil and salt. Toss gently to coat with the oil. Cook the pasta until al dente.

  3. Meanwhile, toast the pine nuts in a dry frying pan over a moderate heat, stirring constantly, until golden.

  4. Drain the pasta well, return to the pan, add the potatoes and pesto, and toss thoroughly.

  5. Transfer to a warmed serving bowl, garnish with the pine nuts and parsley, and serve.