I first stumbled across this recipe about 6 or 7 years ago in one of those quick and easy vegetarian meals cookbooks. At first I was somewhat skeptical about potatoes and pasta sharing the same dish and it not being a heavy, starchy mess. I overcame my skepticism and gave it a try, much to my delight, as it turned out to be light and refreshing, and highlights the flavours of summer delectably. Furthermore, it’s also great served cold for a refreshing lunch on a hot summer’s day.
I first made this recipe with jarred pesto, but have since graduated to making my own vegan pesto which I like to prepare with a variety of fresh herbs, giving the flavours so much more bang for their buck. Not only is this pasta quick and easy, it can also be prepared in just one pot, and any recipe which reduces the dirty dishes to just one pot and two plates is an automatic winner. I have seen versions of this recipe in which everything is cooked at once, requiring careful timing to have everything cooked to perfection just at the right moment. I prefer to cook each element separately in order to avoid the risk of overcooking the potatoes before the pasta is ready.
Serving Size: 1
Amount Per Serving: Calories: 406 Total Fat: 17g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 12g Sodium: 702mg Carbohydrates: 55g Net Carbohydrates: 0g Fiber: 6g Sugar: 4g Sugar Alcohols: 0g Protein: 12g
Note: The recipe for vegan pesto can be found here.