Pasta with Potatoes and Sugar Snap Peas
Pasta with Potatoes and Sugar Snap Peas is a double dip on the carbs, but oh so good with a creamy texture, sweet peas, and savory pesto.
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.