Recipe courtesy of Michele Urvater

Bow Tie Pasta with New Potatoes and Olives

Save Recipe
  • Level: Easy
  • Total: 31 min
  • Prep: 1 min
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Combine the olive oil and white wine in the bottom of a mixing bowl; season highly with salt and pepper. Add scallions, romaine lettuce and peppers.
  2. Scrub the potatoes clean with a vegetable brush. If they are large, cut them in half or quarters. Boil in a quart of water, partially covered, until they are just tender, about 15 to 20 minutes. Drain and refresh under cold water, pat dry. Cut them into bite-sized chunks and add them to the mixing bowl. Toss them while still warm with olive oil and wine.
  3. While the potatoes are cooking, boil the pasta until al dente, also drain, refresh briefly under cold water and pat dry. Toss with the potatoes, etc. Serve at room temperature. Garnish each portion with black olives and some goat's cheese if you wish.
26m Easy 98%
CLASS
10m Easy 98%
CLASS
James Briscione

Fresh Pasta 

11m Intermediate 99%
CLASS
Stuart O'Keeffe

Mixed Vegetable Pasta

12m Easy 98%
CLASS