Fusilli pasta with potatoes and pine nuts
Instructions
Boil in salted boiling water to potatoes and touches the skin.
Put the water to boil, add salt to the boil and bake the dough.
Fill the Blender the potatoes Cook Councils (in about 10 minutes) with a few spoonful of their water.
Add the pine nuts, half a clove of garlic and a few leaves of parsley and Marjoram.
Drain the pasta, dress with the smoothie and two tablespoons of olive oil.
Sprinkle with grated abundant grain.
Complete with tomatoes, peeled, seeds, cut into strips and ground pepper.
Ingredients and dosing for 4 persons
- 320 g of type colored fusilli pasta
- 300 g of potatoes
- 30 g of pine nuts
- 2 cherry tomatoes
- 1/2 clove of garlic
- Some leaves of parsley
- Some leaves of marjoram
- Abundant of grated grana padano cheese
- 2 tablespoons of olive oil extra virgin
- Salt
- Minced 1 of pepper