Pesto Potato Tagliatelle Recipes

Steps:

• Preheat oven to 375°F.
• Bring a large pot of salted water to the boil.
• Make a bed of kosher salt on a baking sheet.
• Prick poatoes with fork and place on salt.
• Bake one hour until fork tender.
• Cool to handle and scoop out flesh with a spoon. Break into pieces. Discard skin.
• Cook noodles until al dente according to package directions.
• Drain and toss with pesto.
• Mix in potatoes and cheese. Drizzle with remaining olive oil and season with salt and pepper.

Steps:

• Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
• Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
• Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

Steps:

• Bring a pan of salted water to the boil and cook the potatoes for 5 mins. Add the pasta and cook following pack instructions. Add the green beans 3 mins before the end.
• Meanwhile, in a mini chopper or small food processor, blitz the pesto ingredients until roughly chopped.
• When the pasta is cooked, drain and tip back into the pan. Toss through the pesto and crème fraîche and divide into bowls. Serve with shaved Parmesan on top.