Pesto ‘potetti’ with red peppers & parmigiana

So if you’ve got a spiralizer, let’s do something different. Spiralizers aren’t just for courgetti! They’re great for potatoes too. Potatoes are gluten-free and richer in vitamins than pasta, so why not try some delicious ‘potetti’?

This recipe was created by Luke Willcox - New Product Development team.

SEASON

Spring/Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

10 minutes

COOKING TIME

10 - 15 minutes

SERVES

Serves 1

Ingredients

2-3 medium sized potatoes (a firm creamy variety like Desiree works well)
2 tbsp olive oil
Sea salt and freshly ground pepper
1 tbsp pesto
50g roasted mixed peppers
50g Parmigiana cheese ribbons

Method

Wash the potatoes (no need to peel) and use the spiralizer to produce the long thin spiral strips. Gently toss in the oil, salt and pepper.

Heat a non-stick frying pan and gently pan fry your potetti on a medium heat, stirring occasionally for 10-15 minutes or until cooked. It should start to develop a light golden colour.

Remove from the heat and carefully stir in the pesto.

Serve onto plates and garnish each one with the roasted peppers and Parmigiana.

Tip: Instead of pesto, you could try with a stir-through pasta sauce.

Pesto ‘potetti’ with red peppers & parmigiana

So if you’ve got a spiralizer, let’s do something different. Spiralizers aren’t just for courgetti! They’re great for potatoes too. Potatoes are gluten-free and richer in vitamins than pasta, so why not try some delicious ‘potetti’?

SEASON

Spring/Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

10 minutes

COOKING TIME

10 - 15 minutes

SERVES

Serves 1

Ingredients

Method

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