Pesto Potato Tagliatelle

1. 1

   Preheat oven to 375F.

2. 2

   Bring a large pot of salted water to the boil.

3. 3

   Make a bed of kosher salt on a baking sheet.

4. 4

   Prick poatoes with fork and place on salt.

5. 5

   Bake one hour until fork tender.

6. 6

   Cool to handle and scoop out flesh with a spoon.

7. 7

   Break into pieces.

8. 8

   Discard skin.

9. 9

   Cook noodles until al dente according to package directions.

10. 10

    Drain and toss with pesto.

11. 11

    Mix in potatoes and cheese.

12. 12

    Drizzle with remaining olive oil and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.