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Title: Fusilli W/ Mint Pesto, Potatoes and Goat Chee
Categories: Italian Pasta
Yield: 4 Servings
| 1 | lg | Parsley bunch; stems trimmed |
| 15 | lg | Fresh mint leave |
| 10 | lg | Fresh basil leaves |
| 1 | ts | Salt |
| 5 | tb | Butter; room temperatue |
| 1/4 | c | Parmesan cheese; grated |
| 1 | lb | Small red potatoes; cut in 1/2" pieces |
| 1 | lb | Fusilli; or rotelle pasta |
| 1 | c | Whipping cream |
| 4 | oz | Goat cheese; crumbled |
| Fresh mint leaves; chopped |
Finely chop first 4 ingredients in processor. Blend in butter and Parmesan. Cover and chill pesto until ready to use. Cook potatoes until tender, about 7 minutes. Drain. Cook pasta until just tender but still firm to bite, stirring occaionally. Drain well. Transfer to large bowl. Meanwhile, boil cream in heavy large skillet until slightly thickened, about 5 minutes. Whisk in pesto. Add potatoes and stir until heated through. Pour potatoes and sauce over pasta and toss to coat. Season to taste. Sprinkle goat cheese and chopped mint over.
Piemonte Ovest Restaurant, Oakland--Bon Appetite, April, 1993
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