Ingredients
- 1/2 lb Wisconsin small red potatoes
- 1/2 lb Wisconsin small blue potatoes
- 1 lb fresh asparagus dry ends snapped off
- 1/4 cup olive oil
- 4 cloves cloves garlic minced
- 1 cup diced onion
- 4 cups fresh spinach rinsed
- 1/4 cup parsley chopped
- 1 cup walnuts
- 1/2 teaspoon salt
- 1 tablespoon white wine vinegar
- 3 tablespoons water
- 1/2 cup Italian Cheese blend shredded
- garnish fresh ground pepper and chopped parsley
Instructions
- Scrub potatoes and cut into bite sized dice.
- Place in medium saucepan, add enough water to cover, then place on medium heat. Bring to a gentle boil, then cover and cook until fork tender.
- While potatoes cook, cut off tips of asparagus spears and set aside. Finely chop remaining stems.
- When potatoes are done, remove cover and add asparagus tips to saucepan. Cook one minute, then remove from stove, drain and set aside to cool.
- To make pesto, in nonstick skillet, heat olive oil over medium heat. Add garlic, cook one minute or until just golden, then scrape into food processor bowl.
- Return skillet to stove and add onion and reserved chopped asparagus stems.
- Saute for 4-5 minutes until softened, then add to food processor along with spinach, parsley, walnuts, salt, vinegar. Pulse until finely ground, adding enough water to make a pesto like texture, scraping mixture down as needed.
- To serve, toss together cooked potatoes and asparagus spears with the pesto mixture until just combined.
- Fold in cheese blend and garnish with plenty of freshly ground pepper and additional chopped parsley.
- Serve while warm or room temperature.
Nutrition
Calories |241kcalCarbohydrates |4gProtein |6gFat |24gSaturated Fat |3gPolyunsaturated Fat |10gMonounsaturated Fat |8gCholesterol |2mgSodium |214mgPotassium |109mgFiber |1gSugar |1gVitamin A |215IUVitamin C |4mgCalcium |45mgIron |1mg