We’ve said before that pesto is the most traditional sauce for corzetti. In this corzetti pasta with pesto and potatoes, the most iconic green sauce is tossed with potatoes. When tender green beans are in season, you can add them to the corzetti after lightly blanching them.
Here potatoes are cooked together with the pasta and then tossed with basil pesto. Although the combination of potatoes and pasta may sound strange to non-Italians (in addition to pasta con pesto, patate e fagiolini, pasta e patate is also a favorite), we bet you will love it! It’s deliciously comforting and heart-warming and it calls for ingredients that most of us have in their pantry.
Corzetti Pasta with Pesto and Potatoes
- fresh basil leaves
- parmigiano reggiano
- pine nuts
- extra virgin olive oil
- 5 small potatoes
Bring a big pot of salted water to a boil. Add the potatoes, peeled and cut into small cubes (make sure all are in the same size) and cook until tender.
Add the corzetti to the boiling water and cook until al dente. Drain and toss with the pesto. Serve immediately.