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...
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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
- 1 cup packed arugula
- 1 tablespoon garlic, minced (about 3 cloves)
- 1/4 cup pine nuts, toasted
- 1 tablespoon fresh Meyer lemon juice
- 1/2 teaspoon sea salt*
- 1/4 teaspoon red chili flakes
- 1/3 cup extra-virgin olive oil
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