Unexpectedly delicious this herb and potato pasta. I say “unexpectedly” because the first time I made it, I wasn’t thinking about the blog. I made it simply because I needed something to put on the table, and I hadn’t gone grocery shopping. The immediate thought was to quickly make some pasta with oil and cheese. Then the sight of my herbs in my tiny garden was providential. Added to these were the potatoes, which are never missing in my house. To conclude… the pecorino. Well, do you want to know how it ended? Everyone liked it, and I cursed myself for not taking photos. Of course, a few days later, I made it again… et voilà! You must absolutely try it because it’s amazing, very simple, and great in all seasons.
Other pasta dishes with potatoes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Herb and Potato Pasta
- 12 oz pasta (shape of your choice)
- chives (about ten sprigs)
- A few sprigs thyme
- A few sprigs marjoram
- 1 bunch parsley
- 7 oz potatoes (weight after peeling)
- 1 oz Sardinian pecorino cheese
- 3.5 tbsp extra virgin olive oil
- salt
- black pepper
Tools
- 1 Bowl large
- Potato peeler
- 1 Bowl small
- Grater large holes
- 1 Pot
Preparation of Herb and Potato Pasta
First, pour the oil into a large bowl that will later contain all the pasta.
Wash the chives and snip them with scissors into the bowl.
Also wash the other herbs, pat them dry with a paper towel, finely chop them before transferring them to the bowl.
Mix and let the oil absorb the flavors while you proceed with the rest of the preparation. Of course, the longer it sits, the more fragrant it becomes.
Meanwhile, peel the potatoes, wash them, and cut them into small cubes. Then put them in a bowl full of water so they don’t turn brown.
Grate the cheese with a grater with large holes. I used truffle pecorino, which gave the dish a truly delightful flavor. If you can’t find it, you can use aged Sardinian pecorino.
In a pot, bring plenty of salted water to a boil. When it boils, toss in the pasta and drained potatoes and cook until al dente.
Drain them, transfer them directly into the bowl with the oil and herbs, and mix carefully to coat well.
Finally, add the grated pecorino cheese.
Once everything is well mixed, divide the herb and potato pasta into individual dishes, sprinkle with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola
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