Ingredients
Pasta and Vegetables
- 350 g spaghetti n.3
- 300 g potatoes (approximately 2-3 medium potatoes), peeled and diced
Sauce and Seasoning
- 150 g basil pesto
- 4 tbsp grated parmesan cheese
- Olive oil, for drizzling
- Salt, to taste
Instructions
- Prepare the Potatoes: Peel and dice the potatoes into small cubes to ensure even cooking. Set aside.
- Cook the Pasta and Potatoes: In a large pot of salted boiling water, add the diced potatoes first and boil for about 5 minutes. Then add the spaghetti to the same pot and cook together until the pasta is al dente and the potatoes are tender, which usually takes about 8-10 minutes more. Stir occasionally to prevent sticking.
- Drain and Set Aside: Once cooked, drain the pasta and potatoes, reserving a small cup of the cooking water for the sauce.
- Mix with Pesto: Return the pasta and potatoes to the pot or a large mixing bowl. Add the basil pesto and a drizzle of olive oil. Toss gently to coat everything evenly. If needed, add a splash of the reserved cooking water to loosen the sauce and help it adhere better to the pasta.
- Finish with Parmesan: Sprinkle the grated parmesan cheese over the pesto-coated pasta and potatoes. Toss once more until the cheese is melted and integrated.
- Serve: Adjust salt to taste, drizzle a little more olive oil if desired, and serve immediately while warm.
Notes
- You can use store-bought basil pesto or homemade for a fresher taste.
- If potatoes are too large, cook them separately for even doneness.
- Add a squeeze of lemon juice for a hint of brightness.
- For a vegan option, substitute parmesan with nutritional yeast.
- Reserve some pasta water carefully; it helps to bind and smooth the pesto sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
