This pasta is so divine and unique. I'm in love with the concept of adding potatoes and asparagus to the pasta drenched in fresh homemade basil pesto.
š½ S E R V I N G S
2 people
ā° T I M E
prep time - 15 minutes
cook time - 20 minutes
total time - 35 minutes
INGREDIENTS:
š±FOR PESTO
1/2 cup basil packed
1/2 cup parsley packed
1/2 cup olive oil
1/2 cup roasted walnuts
1/4 cup freshly grated parmesan cheese
3-4 garlic cloves
1/2 tsp freshly ground black pepper
Salt to taste
š±FOR PASTA
2 cup whole wheat penne pasta
1 bunch of asparagus
4 red potatoes
2 tsp olive oil
1/2 cup pesto sauce (find the recipe to pesto sauce here)
Salt & pepper
WORKING THE MAGIC:
š±FOR PESTO
Put all the ingredients in the food processor except olive oil and pulse a several times. Now, slowly add the olive oil in a steady small stream.
Tip: Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating.
š±FOR PASTA
Bring a pot of water to a boil. Add penne and cook according to package directions.
Wash and snap off the tough ends of asparagus. Slice asparagus into 2-3 inch piece. Cut thin slice of potatoes.
Heat a olive oil in a pan and saute asparagus with some salt and pepper for 3 minutes then remove in a bowl.
Add potatoes in the same pan and cook till they become tender. Add salt and pepper.
Drain penne in a big bowl, add prepared potato, asparagus and pesto.
Enjoy immediately.
Let me know, what do you think about adding potatoes to a pasta dish?
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