Penne with Arugula Pesto, Idaho® Red Potatoes and Spring Vegetables | Idaho Potato Commission
Bring a large pot of water to boil over medium high heat. Blanche the asparagus for 2 minutes, use tongs to remove to an ice bath. Add the sugar snap peas and cook for 2 minutes. Remove with a...
Ingredients
- 4 ounces penne pasta
- 6 ounces Idaho® red potatoes (about 4 medium potatoes)
- 4 ounces asparagus
- 1/2 cup sugar snap peas
- 1 tablespoon extra virgin olive oil
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