Saturday, September 6, 2014

Pesto & Goat Cheese Potatoes


2 lb potatoes of your choice, cubed
1 bunch asparagus, chopped into 1" pieces
½ onion
1 c cherry tomatoes
2 cloves garlic, minced
¼ c basil pesto
6 oz goat cheese
2 oz cream cheese (optional)
1 lemon, juiced
salt & pepper to taste


Preheat oven to 400F.
Toss potatoes in olive oil and season with salt and pepper. Bake for 30 minutes (until cooked through).
During the last 30 minutes, Sauté asparagus, onion and garlic in oil until soft.
Combine the potatoes with the vegetables, add the cherry tomatoes, basil pesto, goat cheese, cream cheese and lemon juice.
Cook over low heat until cheese has melted into a creamy sauce.
Serves 4-6


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