Tags
basil, bocconcini, fingerling potatoes, garlic, mozzarella, onion, pasta, pesto, pine nuts, walnuts, zucchini
This delicious pasta makes the perfect summer meal – light, but hearty enough to be filling. The potatoes add a nice, unexpected texture. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)
INGREDIENTS
Cultivating Sustainability 
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This was lovely!
I had to make a few substitutions. I steamed the potatoes after cutting them into cubes. I used roasted almonds instead of the pine nuts & walnuts and used chopped broccoli stalks instead of the zucchini.
I incorporated some diced pieces of fresh mozzarella (we had the large kind in the fridge) into the hot pasta and served more at the table. I never would have thought of combining potatoes with pesto. Thanks!
Wonderful! I’m glad you enjoyed the recipe. Thanks for sharing your alterations!