Preperation:
4 starchy potatoes, peeled and cut into ½ inch dice
¾ lb pasta with ridges to hold the sauce (rotini or spiral shapes work great)
1 ½ cups pesto, homemade or purchased will work well
Cook the potatoes until soft but not falling apart. Drain but reserve the water. Cook the pasta according to package directions.
Place the pasta and potato in a mixing bowl and toss with pesto. Thin as needed with potato water to be sure the pesto is not too thick. Serve.
