Pesto and Pasta with Tiny Potatoes (Lighter)

Nutritional Information

Serving size: 1/6

Servings per recipe: 6

  • Calories 490
  • Calories from Fat 210
  • Total Fat 24g 36%
  • Saturated Fat 6g 31%
  • Cholesterol 50mg 16%
  • Sodium 1140mg 47%
  • Carbohydrates 46g 15%
  • Dietary Fiber 5g 19%
  • Sugars  6g
  • Protein 21g
  • Vitamin A 6%
  • Vitamin C 4%
  • Calcium 30%
  • Iron 15%

Pesto and Pasta with Tiny Potatoes (Lighter)

BUITONI® Pesto and Pasta with Tiny Potatoes (Lighter)

Prep: Min

Total: Min

Serves: 6

For a delicious Italian meal 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.

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



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.