Pesto and Pasta with Tiny Potatoes
For a delicious Italian meal made in just minutes, try this recipe created by celebrity chef Michael Chiarello. Made with fresh, three cheese tortellini, crispy, marble-sized potatoes and pesto, this dish will be sure to please friends and family any day of the week.
3/4 pound marble-size potatoes*
1 teaspoon sea salt
2 tablespoons extra virgin olive oil
1 (20-ounce) package BUITONI Refrigerated Family Size Three Cheese Tortellini
1 (7-ounce) container BUITONI Refrigerated Pesto with Basil
1/4 teaspoon freshly ground black pepper
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese - divided use
- Place potatoes in medium saucepan with 2 quarts of water and salt. Bring to a boil over high heat; reduce heat to medium-low and cook until potatoes are tender. Drain; cool and cut in half.
- Heat oil in large, nonstick skillet over medium heat. Add potatoes; cook, stirring occasionally, until browned and crispy. Keep warm.
- Prepare pasta according to package directions. Combine pasta, pesto, potatoes, pepper and 1/4 cup cheese in large bowl; toss well. Top with remaining 1/4 cup cheese before serving.
Makes 6 servings.
*Can substitute with small new potatoes; quarter after cooling.
Nutritional Information Per Serving (1/6 of recipe): Calories: 520 Calories from Fat: 250 Total Fat: 28 g Saturated Fat: 8 g Cholesterol: 55 mg Sodium: 1180 mg Carbohydrates: 48 g Dietary Fiber: 4 g Sugars: 6 g Protein: 20 g.
Recipe is the property of Nestlé® and Meals.com, used with permission.