Poached Idaho® Potatoes with Trofie Pasta, Green Beans and Pesto | Idaho Potato Commission
Put potatoes in heavy-bottomed pan; add enough olive oil to cover potatoes. Heat oil to just below a simmer, about 200ºF. (Do not let oil reach a higher temperature or potato jackets will be too...
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Ingredients
- 2 medium Idaho® potatoes, unpeeled, washed, rubbed clean and dry
- 4 cups extra-virgin olive oil, or enough to cover potatoes
- 2 tablespoons kosher salt
- 1/2 cup chicken stock or vegetable stock
- 1 pound trofie pasta (penne, gemelli or orecchiette may be substituted)
- 26 green beans, trimmed and washed
- Ice water
- 4 ounces crème fraîche
- Kosher salt, to taste
- Pinch coarse sea salt
- Pesto
- 1/2 pound fresh basil leaves
- 3 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/4 cup pine nuts or blanched almonds (optional)
- 1 lemon, zested and then juiced
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
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