Pesto and Pasta with Tiny Potatoes

Nutritional Information

Serving size: 1/6

Servings per recipe: 6

  • Calories 510
  • Calories from Fat 260
  • Total Fat 29g 44%
  • Saturated Fat 7g 37%
  • Cholesterol 50mg 17%
  • Sodium 1080mg 45%
  • Carbohydrates 44g 15%
  • Dietary Fiber 4g 17%
  • Sugars  5g
  • Protein 20g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 30%
  • Iron 15%
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Pesto and Pasta with Tiny Potatoes

BUITONI® Pesto and Pasta with Tiny Potatoes

Prep: Min

Total: Min

Serves: 6

For a delicious Italian dish made in just minutes, try this recipe for Pesto and Pasta with Tiny Potatoes created by celebrity chef Michael Chiarello. Made with fresh, three cheese tortellini, crispy, marble-sized potatoes, and Buitoni's award-winning pesto, this dish will be sure to please friends and family any day of the week. Great as a main or side dish.

 Three Cheese Tortellini
 Pesto with Basil  (7 oz.)
Nutritional Facts

Ingredients:

Directions:

PLACE potatoes in medium saucepan with 2 quarts of water and salt. Bring to a boil over high heat; reduce heat to medium-low and cook until potatoes are tender. Drain; cool and cut in half.

HEAT oil in large, nonstick skillet over medium heat. Add potatoes; cook, stirring occasionally, until browned and crispy. Keep warm.

PREPARE pasta according to package directions. Combine pasta, pesto, potatoes, pepper and 1/4 cup cheese in large bowl; toss well. Top with remaining 1/4 cup cheese before serving.

* Can substitute with small new potatoes; quarter after cooling.