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Sunday, October 23, 2011

Potato & Penne Pasta Salad

For over forty years I've tried to combine the
freshness of vegetable flavors into a pasta and
potato salad. In this potato and pasta recipe
I think that I've done just that.
It's a little invovled to make but if you
improvise it's a snap to put together.

3 Red Potatoes washed and cubed
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons chopped garlic
1/2 cup freshly grated parmesan cheese
1/2 cup pine nuts or walnuts, toasted
1 red bell pepper sliced 2" length wise
1/2 lb. green beans cut 2" lengths
1 cup chopped fresh basil leaves
1 lb. dried penne pasta
salt and black pepper to taste

Drizzle cubed potatoes with 1⁄2 cup olive oil,
sprinkle with salt and roast for 30 minutes
or until tender and crisp or until done.
Place fresh basil, oil, vinegar, parmesan cheese,
pine nuts, and garlic in food processor or blender.
Blanch green beans in boiling salt water about 3 minutes.
Transfer green beans using a slotted spoon into a large bowl.
Boil pasta in the same pot of boiling water for 20 minutes.
Drain pasta and reserve 1⁄2 cup of the water used for boiling.
Whisk the reserved water into the pesto sauce.
Pour the pasta into the bowl with the green beans,
mix the sweet red peppers, left over nuts,
the roasted red potatoes, and pesto sauce
on top of the pasta and toss carefully until
well mixed and coated with pesto.
Season with salt and black pepper to taste.

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