Pasta with potatoes and pesto from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh pasta dough

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on March 26, 2014

    Pg. 126 A very hearty dish with good flavours, but I do suggest adding a touch of parm and cream to the pesto to really take it to the next level. Timing and cooking instructions worked well. The one note is to make sure your pasta is piping hot and that your pesto has been warmed a bit as the potatoes and green beans are going in cold.

  • Breadcrumbs on July 08, 2012

    p. 126 Amazing! Though this combination of ingredients didn’t seem to be an obvious choice for a pasta dish, I put my faith in Ms Lynch as she’s never let us down and this time was no exception. The preparation method allows the flavours and textures of the vegetables to shine through and the finished dish was exceptional, it really surprised us. The sauce was rich and somehow creamy tasting – so much so that it reminded us a little of Carbonara. I ended up cooking the potatoes along w the pasta to save a step and, some time. This was so good we’re having it again this week. Scrumptious! photos here: http://chowhound.chow.com/topics/799537#7448458

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