Trenette With Potatoes And Pesto

Recipe Ingredients

3		Boiling potatoes - peeled, sliced thin (medium)
1 lb	454g / 16oz	Fresh trenette
		(or substitute linguine fini)
1		Genovese Pesto Sauce - see * Note
		Grated cheese - for garnish

Recipe Instructions

* Note: See the "Genovese Pesto Sauce" recipe which is included in this collection.

In 1 quart of boiling salted water place potatoes and cook until one minute shy of being done, about 6 minutes. Add the fresh pasta, return water to a boil and cook for 15 seconds or until pasta and potatoes are cooked through. Drain pasta and potatoes at once. Transfer to a warm platter and toss with the Genovese Pesto Sauce. Serve very hot accompanied by a bowl of grated cheese.

This recipe yields 6 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6516 broadcast 05-17-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.