Lemon Mayonnaise Prosciutto Lettuce and Tomato

January 20, 2017

Skillet Lasagna

January 20, 2017

Fusilli with Pesto and Potatoes

Name: Fusilli with Pesto and Potatoes
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb Dal Raccolto Bronze Die Fusilli; 1 jar Colavita Pesto, or homemade (recipe follows); 2 large red or Yukon gold potatoes, cut into 1/4" thick half moon slices; Parmigiano shavings, for garnish; For the Pesto:; 1 clove garlic, minced; ¼ cup pine or hazelnuts; 2 cups loosely packed basil leaves, washed and well dried; ¼ cup grated parmigiano cheese; ¼ cup grated Romano cheese; ½ cup Colavita Extra Virgin Olive Oil; Salt and freshly ground pepper, to taste

This fun Fusilli with Pesto and Potatoes recipe combines nutty pesto with filling potato to make a mean main course. Use Colavita pesto or make your own!

CategoryLunch, Main Dishes, Pasta, St Patrick Day, Vegetarian, WinterTags#fusilli, #garlic, #hazelnuts, #oliveoil, #parmigianoreggianocheese, #pesto, #pinenuts, #potatoes

Yields4 ServingsPrep Time5 minsCook Time40 minsTotal Time45 mins

Ingredients

1 lb Dal Raccolto Bronze Die Fusilli

1 jar Colavita Pesto, or homemade (recipe follows)

2 large red or Yukon gold potatoes, cut into 1/4" thick half moon slices

Parmigiano shavings, for garnish

For the Pesto:

1 clove garlic, minced

¼ cup pine or hazelnuts

2 cups loosely packed basil leaves, washed and well dried

¼ cup grated parmigiano cheese

¼ cup grated Romano cheese

½ cup Colavita Extra Virgin Olive Oil

Salt and freshly ground pepper, to taste

Directions

Cook pasta according to package directions, drain, reserving ½ cup pasta water.

Cook the potatoes in lightly salted water until tender, drain and keep warm.

Pour the pesto into a large bowl, add 1 tablespoon pasta cooking water; mix well. Add the pasta and potato, toss to mix, adding additional pasta water if too dry. Top with Parmigiano shavings

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Ingredients

1 lb Dal Raccolto Bronze Die Fusilli

1 jar Colavita Pesto, or homemade (recipe follows)

2 large red or Yukon gold potatoes, cut into 1/4" thick half moon slices

Parmigiano shavings, for garnish

For the Pesto:

1 clove garlic, minced

¼ cup pine or hazelnuts

2 cups loosely packed basil leaves, washed and well dried

¼ cup grated parmigiano cheese

¼ cup grated Romano cheese

½ cup Colavita Extra Virgin Olive Oil

Salt and freshly ground pepper, to taste

Directions

Cook pasta according to package directions, drain, reserving ½ cup pasta water.

Cook the potatoes in lightly salted water until tender, drain and keep warm.

Pour the pesto into a large bowl, add 1 tablespoon pasta cooking water; mix well. Add the pasta and potato, toss to mix, adding additional pasta water if too dry. Top with Parmigiano shavings

Fusilli with Pesto and Potatoes

Ingredients Directions

Fusilli with Pesto and Potatoes

Lemon Mayonnaise Prosciutto Lettuce and Tomato

Skillet Lasagna

Fusilli with Pesto and Potatoes

Ingredients

Directions

Shop this recipe

Ingredients

Directions

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