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!
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
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
- Amount Per Serving
- % 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.