Now I know this sounds really weird.
But we had it for dinner a few times on holidays and it's surprisingly yum. Just what you want after a day at the beach being active.
The contrast of the soft pasta, the little crunchy cubes of potato and the herby pesto is mouthwatering. You could add diced bacon or deli meat, or even cubes of salmon or prawns if you happen to have them, but it's a great meal as is, with a side salad.
Yes it's carb heavy. I'm sorry. I don't subscribe to the eliminate carbs line of thinking. I subscribe to the all things in moderation one.
We ate this with gluten free spirals and home made pesto, but any pesto, and any pasta is fine.
You need:
1/2-1 potato per person, cut into thumbnail sized cubes.
1/2-1 cup dried pasta per person depending on how hungry you are.
As much pesto as you like.
As much grated parmesan as you want.
Oil for cooking the potatoes.
Then just:
Put the potato cubes in a saucepan, and barely cover with water. Add salt if you want.
Bring to the boil, and simmer for 5 minutes. Meanwhile, heat the oven to 190C, and pour about two tablespoons of oil onto an unlined baking tray, and put it in the oven to heat the oil and the tray.
Put on a pot of water for the pasta.
Drain the potatoes, and tip them onto a clean teatowel. Pat them dry and rub them a bit. This gives them a nice crunchy exterior.
Take the oven tray out carefully (remember the oil will be hot!) and gently tip the potato cubes from the teatowel onto the tray. Toss them to coat them in oil, sprinkle with salt and pepper and return them to the oven. Cook them till golden and crisp...about 15 minutes.
Tip your pasta into the boiling water. Cook the pasta to al dente`.
Hopefully your pasta and the potatoes will be ready at around the same time.
Drain the pasta, and toss with the potatoes. Add your pesto and toss well to coat it all.
Serve, sprinkled with the parmesan.
I promise this is yummier than you might imagine!
