Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Watch how to make this recipe.
Trenette with Potatoes and Pesto
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- Total: 11 min
- Prep: 5 min
- Cook: 6 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 363
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 57 mg
- Sodium
- 216 mg
- Total: 11 min
- Prep: 5 min
- Cook: 6 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 363
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 57 mg
- Sodium
- 216 mg
Ingredients
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Directions
- 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 pesto. Serve very hot accompanied by a bowl of grated cheese.
