Ingredients:
3/4 lb. marble-size potatoes*
1 teaspoon sea salt
2 tablespoons extra virgin olive oil
1 pkg. (20 oz.) BUITONI Refrigerated Three Cheese Tortellini
1 container (7 oz.) BUITONI Refrigerated All Natural Pesto with Basil
1/4 teaspoon freshly ground black pepper
1/2 cup (1.5 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided
Directions:
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.
* Can substitute with small new potatoes; quarter after cooling.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
20 minutes
Cooling Time: 10 minutes
Servings: 6
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