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For a delicious Italian meal made in just minutes, try this recipe for Pesto and Pasta with Tiny Potatoes created by celebrity chef Michael Chiarello. Made with fresh, three cheese tortellini, crispy, marble-sized potatoes, and Buitoni's award-winning pesto, this dish will be sure to please friends and family any day of the week.

Pesto and Pasta with Tiny Potatoes

3/4 pound marble-size potatoes*
1 teaspoon sea salt
2 tablespoons extra virgin olive oil
1 (20-ounce) package BUITONI Refrigerated Family Size Three Cheese Tortellini
1 (7-ounce) container BUITONI Refrigerated Pesto with Basil
1/4 teaspoon freshly ground black pepper
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese - divided use

1. Place potatoes in medium saucepan with 2 quarts of water and salt. Bring to a boil over high heat; reduce heat to medium-low and cook until potatoes are tender. Drain; cool and cut in half.
2. Heat oil in large, nonstick skillet over medium heat. Add potatoes; cook, stirring occasionally, until browned and crispy. Keep warm.
3. Prepare pasta according to package directions. Combine pasta, pesto, potatoes, pepper and 1/4 cup cheese in large bowl; toss well. Top with remaining 1/4 cup cheese before serving.

Makes 8 servings.

Estimated Times
Preparation Time: 30 mins
Cooking Time: 25 mins

* Can substitute with small new potatoes; quarter after cooling.

Nutritional Information Per Serving: Calories: 520 Calories from Fat: 250 Total Fat: 28 g Saturated Fat: 8 g Cholesterol: 55 mg Sodium: 1180 mg Carbohydrates: 48 g Dietary Fiber: 4 g Sugars: 6 g Protein: 20 g

Recipe is the property of Nestlé® and Meals.com, used with permission.

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