Saturday, February 6, 2010
Source: New Vegetarian Cuisine
Makes 6 servings
This recipe contains many of the ingredients popular in the cooking of Nice: olive oil, tomatoes, olives, garlic, pesto, & potatoes. Serve with cubed, fried tofu to top.
4 medium red potatoes, cubed
12 oz. whole wheat pasta (such as rotini)
2 TB olive oil
1/2 cup chopped green onion
4 garlic cloves, chopped
1/4 cup pesto
1/4 cup fresh chopped parsley
20 kalamata olives, pitted & cut into quarters
3 ounce package julienne sun-dried tomatoes
3/4 cup vegetable broth
crumbled feta to top (optional)
1. Boil potatoes in water about 10 minutes or until just tender. Drain & set aside.
2. Cook pasta according to package directions; drain & toss with 1 TB olive oil.
3. Meanwhile, heat remaining 1 TB olive oil in large skillet. Add garlic & green onion and fry a little; add potatoes & stir. Stir in pesto, parsley, olives, tomatoes, garlic, & broth. Stir together & simmer 10 to 15 minutes until potatoes are tender, stirring often.
4. Toss pasta with potato mixture & mix well. Serve topped with feta.