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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.
snow

SEASON

Spring/Autumn/Winter

volume control

COMPLEXITY

Simple

fork

PREPARATION TIME

10 minutes

cooking time

COOKING TIME

10 - 15 minutes

dinner

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

1
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.
2
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.
1
Remove from the heat and carefully stir in the pesto.
4
Serve onto plates and garnish each one with the roasted peppers and Parmigiana.
5
Tip: Instead of pesto, you could try with a stir-through pasta sauce.

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