You can probably see by this blog that I have this 'thing' for potato salad. I was never a big fan of potato salad when growing up, I'm not sure why. I guess I am on a quest to find the perfect potato salad. This one is yummy and pretty different from the 'usual'. It's a good cross between both Potato salad and Pesto Pasta salad - Lyndon thought it was delicious. I did find with this one, that I seemed to use a hell of a lot of dishes. Someone buy me a dishwasher and I'll stop complaining here. Hehe...*Taken from Karen Maritin's 'Where The Heart Is'*
Ingredients
6 small Desiree potatoes (I used Golden Delight)
50ml extra virgin olive oil
50ml red wine vinegar
200gm green beans, trimmed
1/2 cup fresh or frozen peas
200gm lasagnette pasta
100ml pesto
1 cup spinach leaves, shredded
30g pine nuts
Salt flakes and freshly ground black pepper
Method
Cook potatoes in a medium-sized saucepan of lightly salted boiling water for 10-15 minutes or until tender. Drain, reserving cooking liquid. Slice potatoes thickly and toss with 2tbs of the olive oil and the vinegar.
Cook beans in lightly salted boiling water for about 3 minutes or until just cooked. Drain. Cook peas in reserved cooking liquid for 1 minute. Drain. Cook pasta in lightly salted boiling water until just past al dente. Drain, then transfer to a bowl and stir through the remaining oil and half of the pesto. Add shredded spinach to hot pasta and stir through until wilted. Add potatoes, beans and peas and remaining pesto and pine nuts and stir to combine. Season with salt and pepper.
Serve at room temperature.
Serves 4-6
1 comment:
How funny. I love potato salads too. In fact, any dish with potato in it does it for me. T thinks I should be Irish -- ironically, he is not a huge fan of potato! Anyway, this recipe looks scrummy. I have made a similar one before, but without the pasta.
Post a Comment