Easy Pesto Pasta and Potatoes Recipe | Simple Weeknight Dinner

INGREDIENTS

3 medium unpeeled red potatoes, cut into chunks 8 ounces uncooked linguine 3/4 cup frozen peas 1 package (about 7 ounces) refrigerated pesto sauce 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided 1/4 teaspoon salt 1/4 teaspoon black pepper

PREPARATION:

1. Place potatoes in medium saucepan; cover with water. Bring to a boil over high heat; reduce heat. Cook, uncovered, 10 minutes or until potatoes are tender; drain.
2. Meanwhile, cook linguine according to package directions, adding peas during last 3 minutes of cooking; drain. Return pasta mixture to pan; add potatoes, pesto sauce, 1/4 cup cheese, salt and pepper, tossing until blended.
3. Serve immediately with remaining 2 tablespoons cheese.

This recipe appears in: Italian