Pasta with Potatoes and Garlicky Salsa Verde
From Julie Van Rosendaal
This bright potato salad is lighter and fresher-tasting than the classic laden-with-mayo kind. Add grilled chicken or shrimp for a light lunch salad.
1/2 lb. baby potatoes, halved
1 lb. chunky pasta, such as rotini, penne or orecchiette
1/2 lb. asparagus or green beans, ends trimmed and cut into 1-inch pieces
1 small bunch fresh Italian parsley, leaves only, chopped
2 garlic cloves, peeled and chopped
zest and juice of half a lemon
1 T. red wine vinegar
1/2 c. good-quality olive oil
freshly grated parmesan, for serving
Put the potatoes into a medium saucepan, add enough water to cover them by an inch or two, bring the water to a boil and cook the potatoes for about 20 minutes, or until they’re tender when poked with a fork. Drain, reserving 1/2 c. of the cooking water.
Bring another pot of salted water to a boil and cook the pasta according to the package directions. Add the asparagus or green beans to the pot during the last few minutes of cooking time, so they turn bright green and tender-crisp. Drain the pasta and asparagus or beans together in a colander and transfer them to a bowl with the potatoes.
Meanwhile, make the salsa verde. In the bowl of a food processor, pulse everything except the olive oil until well blended. With the motor running, slowly add the olive oil through the feed tube. Taste and adjust seasoning. Add a splash of potato water to thin the salsa a bit for tossing with the pasta, if necessary.
Toss the pasta mixture with the salsa verde. Sprinkle it with parmesan and serve immediately, with extra parmesan for passing at the table.