Serves 4 to 6
In the port city of Genoa, pesto, the aromatic paste of fresh basil, garlic, pine nuts, cheeses, and extra-virgin olive oil, is tossed with hot strands of trennette pasta and cooked potatoes. This simple salad combines only the potatoes with pesto to make a wonderful warm weather side dish for grilled chicken, pork tenderloin, or salmon.
6 to 8 medium red skinned potatoes (2 to 2 1/2 pounds)
1/4 cup pesto
1/4 cup mayonnaise
1/4 teaspoon salt
1 bunch scallions, white and light green part, sliced
If the potatoes are large, cut into equal chunks about the size of golf balls. Place in a single layer in a microwaveable dish. Cover with waxed paper. Microwave for about 10 minutes, rotating occasionally, until tender. Remove and set aside for 10 minutes, or until cool enough to handle.
In a bowl, whisk the pesto, mayonnaise, and salt. Add the scallions. Cut the potatoes in 1/2-inch chunks. Add to the bowl. Toss.
Note: The recipe may be doubled or tripled for larger gatherings. Season with salt to taste.
©2002, PergolaWest, Inc.