Sunday, September 20, 2015

Pesto and Goat Cheese Potatoes

Source: Savor the Senses, July 8, 2014
  • 4 large Yukon gold potatoes (or 2 lb potatoes of your choice), cubed
  • 1 bunch asparagus, chopped into 1" pieces
  • ½ red onion
  • 1 c cherry tomatoes
  • 2 cloves garlic, minced
  • ¼ c basil pesto
  • 6 oz goat cheese (I used Haystack Peak)
  • 2 oz cream cheese (optional)
  • 1 lemon, juiced
  • salt & pepper to taste
  1. Preheat oven to 400F.
  2. Toss potatoes in olive oil and season with salt and pepper. Bake for 30 minutes (until cooked through).
  3. During the last 30 minutes, Sauté asparagus, onion and garlic in oil until soft.
  4. Combine the potatoes with the vegetables, add the cherry tomatoes, basil pesto, goat cheese, cream cheese and lemon juice.
  5. Cook over low heat until cheese has melted into a creamy sauce.

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