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!

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

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