Italian Pesto Potato Pasta 5fix
Experience the ultimate fusion of comfort and flavor with this Italian Pesto Potato Pasta 5fix, a quick and easy dish perfect for busy weeknights or casual gatherings. This recipe combines tender, golden baby potatoes, al dente pasta, and rich, aromatic basil pesto for a hearty yet refreshing meal. Finished with freshly grated Parmesan cheese and a touch of olive oil, every bite is a balance of creamy, nutty, and herby goodness. With just five core ingredients and 30 minutes from start to finish, this simple yet sophisticated dish is both a time-saver and a crowd-pleaser. Serve it with a garnish of fresh basil for an authentic Italian flair that will transport your taste buds straight to the Mediterranean. Ideal for pasta lovers and pesto enthusiasts alike, this deliciously versatile recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 300 grams Baby potatoes
- 250 grams Pasta (penne or fusilli recommended)
- 120 grams Basil pesto
- 50 grams Grated Parmesan cheese
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 4 grams Fresh basil leaves (optional, for garnish)
Instructions
Start by washing the baby potatoes thoroughly and cutting them into bite-sized pieces (halves or quarters depending on size).
Fill a large pot with water, add a teaspoon of salt, and bring to a boil. Add the cut potatoes and cook for 10-12 minutes, or until tender when pierced with a fork. Remove the potatoes with a slotted spoon and set them aside.
Using the same pot of boiling water, add the pasta and cook according to the package instructions (typically 8-10 minutes for al dente). Once cooked, drain the pasta and reserve 1/4 cup of the pasta water.
In a large skillet or pan, heat a tablespoon of olive oil over medium heat. Add the cooked potatoes and sauté for 2-3 minutes until lightly golden.
Lower the heat and add the cooked pasta to the pan with the potatoes. Stir in the basil pesto, ensuring everything is well coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Season the dish with freshly ground black pepper and adjust salt to taste, if needed.
Remove the pan from heat and sprinkle the grated Parmesan cheese over the pasta. Toss gently to combine.
Serve warm, garnished with fresh basil leaves for a pop of color and added fragrance. Enjoy your Italian Pesto Potato Pasta!
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 10.6 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1053 mg | 81% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1971 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
