Pasta with Genoese pesto and sweet potatoes is very flavorful. The pesto and potatoes complement each other, and those who do not like or find store-bought pesto too salty can enjoy this exquisite first course.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 3.5 oz Genoese pesto (1 package)
- 2 potatoes (medium)
- to taste extra virgin olive oil
- 12 oz pasta (trofie are particularly recommended)
- salt (little salt)
Tools
- Potato peeler
- Pot
- Pot
Steps
Make your own Genoese fresh pesto stock HERE on Amazon 
Peel the potatoes, wash them, and cut into chunks. Prefer new potatoes for this recipe.
Cook the pasta together with the potatoes in a large pot of boiling water for about ten minutes, as indicated on the package depending on the chosen type. Some have a longer cooking time and others less. It is important to cook it al dente and not exceed the set time.
Drain the pasta and put it back in the pot. All that’s left to do is season it with pesto and mix well.
Plate and add a drizzle of extra virgin olive oil to each plate. Grated Parmesan cheese is optional for this recipe; you can still put it in the center of the table for those who prefer it can add it.
The pasta with Genoese pesto and boiled potatoes that sweeten it is delicious both hot and cold and can also be taken to the beach.
Advice:
Be careful with the amount of salt since store-bought is saltier than homemade.
If you have the chance, making Genoese pesto at home is definitely better, and the dish will be even more flavorful.
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FAQ (Questions and Answers)
Do you usually make Genoese pesto at home or buy it ready-made?
