Carbohydrate Overload…But So Good!
Potatoes and pasta in one dish?! Yes, stick with me on this one. I grew up with a mentality that each meal should be balanced, so only one starchy component per meal along with a protein, fruit, and veggie. This goes against everything I think I know about the food universe! Making pasta with potatoes and sugar snap peas is a double dip on the carbs, but in such a delicious way.
And I like to make this all in one pot, it’s a great Meatless Monday option, it’s a side, it’s an entree. Do I need to keep going or are you with me?
What You Need to Make Pasta with Potatoes and Sugar Snap Peas
- Potatoes – I’m using a red skin potato in this recipe. It’s a bit creamier than a Russet, and the red color is beautiful in contrast to the green and white. If you don’t have red skin potatoes, feel free to use Russet or whatever you have on hand.
- Pasta – My goal for this is to keep all the components roughly the same size. This is important for a good balance in each forkful as well as cooking time. Penne rigate is a great size, holds the pesto, and doesn’t require slurping!
- Pesto – I like to make a pesto if I have plenty of fresh basil, usually in the summer. For this easy weeknight meal, any time of the year, and keeping it to a one pot prep, I’m cheating with a store-bought pesto. Be sure to find one that uses parmesan and a citric acid which will give it a bright lemony flavor.
- Sugar Snap Peas – I bought these in the fresh produce section, but I have found them in the frozen before, which is great to keep on hand. They are sweeter and more plump than a snow pea. Again, similar in size to the pasta and potato cubes. Just be sure to remove the ends. It’s optional to remove the string.
How to Make Pasta with Potatoes and Sugar Snap Peas
Super easy. Slice then cube the potatoes. At the very least, trim the ends of the sugar snap peas, peel off the fibrous string by snapping the ends and pulling down. This takes a little more time, but it is worth it. Boil a large pot of water with plenty of salt.
Here’s where you can choose your own adventure. Either boil the pasta, potatoes, and peas separately OR start the pasta with a few additional minutes more than the box recommends.
Add the potatoes with 8 minutes left in the boil, add the peas when there are 5 minutes remaining. Drain and stir in the pesto. Done!
Tips, Tricks, & FAQs
- Meaty. If Meatless Monday isn’t your objective, try adding cubed ham or bacon bits.
- Substitutions. Try peas, asparagus, or green beans instead of sugar snap peas.
- Leftovers? Store leftovers 2-3 days. I actually think it’s better the next day after the potatoes and pasta can absorb the pesto.
- Reheating. Reheat in the microwave or on the stovetop with a little extra olive oil added.
Pasta with Potatoes and Sugar Snap Peas
Equipment
- 4 1/2 quart pot
- Colander
- paring knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 4 teaspoons sea salt for pasta water (1 teaspoon per 3 cups of water)
- 12 ounces red skin potatoes
- 4 ounces sugar snap peas
- 6 ounces dry penne rigate pasta
- 2/3 cup pesto sauce
Instructions
- Water. In a large 4 1/2 quart pot, add 12 cups of water and 4 teaspoons of sea salt.4 teaspoons sea salt for pasta water (1 teaspoon per 3 cups of water)
- Boil. Over high heat, bring the water to a boil. *Note, you can boil each component separately, but I'll walk you through the one pot way.
- Prep. While the water is coming to a boil, use this time to prepare the potatoes and sugar snap peas.
- Potatoes. Wash and cut potatoes into 1/2" x 1/2" cubes. Set aside.12 ounces red skin potatoes
- Peas. Wash peas. These can go in as they are, however, I prefer to do a little prep. Optional, is to snap the ends and peel the stringy fiber on each side of the pod (the seam). At the very least, I recommend cutting off the tough ends, you can leave the seams if you're in a hurry. Set aside.4 ounces sugar snap peas
- Add Pasta. Once the water is at a boil, carefully add the pasta and stir. Set a timer for the recommended cook time on the box plus 2-3 minutes. This is because adding the potatoes later will bring the temperature of the water down and it will take about a minute to bring it back to a boil. My pasta recommends 10-12 minutes, so I would set the timer for 15 minutes.6 ounces dry penne rigate pasta
- Add Potatoes. When there are 8 minutes remaining, carefully add the potatoes. If you add them a bit at a time, it will reduce the time it takes the water to come back to a boil. Give the carbohydrate soup a stir.
- Add Peas. When there are 5 minutes remaining, carefully add the sugar snap peas.
- Check. At the timer, fish out a large piece of potato and pasta to check doneness. If more time is needed, cook for an additional minute and recheck. Repeat if needed, but by now the pasta should be al dente and the potatoes tender.
- Drain. Drain the pasta, potatoes, and peas. Add the mix back to the pot and gently mix in the pesto until everything is well coated.2/3 cup pesto sauce
- Enjoy! Serve immediately.
