Fusilli with Pesto and Potatoes

Yields4 ServingsPrep Time5 minsCook Time40 minsTotal Time45 mins

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

Nutrition Facts

Servings 4

Amount Per Serving
Calories 423

% Daily Value *
Total Fat 12g19%

Saturated Fat 3g15%
Cholesterol 7mg3%
Sodium 169mg8%
Total Carbohydrate 63g21%

Dietary Fiber 3g12%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Fusilli with Pesto and Potatoes