Tortellini with Potatoes and Mint Pesto
Prep time: 
Cook time: 
Total time: 
Serves: 2
For the potatoes:
  • 4-5 new potatoes
  • Olive oil
For the pesto (adapted from Epicurious):
  • 2 cups packed fresh mint leaves
  • 1½ tablespoons minced peeled fresh ginger
  • ⅓ cup salted roasted cashews
  • ½ cup olive oil
  • 2 large garlic clove, minced
  • Salt to taste.
For the pasta:
  • Cheese tortellini
  • 2 T Greek style plain yogurt
  • Parmesan Cheese
  1. Preheat oven to 400 degrees.
  2. Wash the potatoes and bring them to a boil in a large pan of water. Drain the potatoes, slice them into slices of about ΒΌ-1/2 inch, toss with olive oil and salt, and put on a cookie sheet in the oven.
  3. To make the pesto, combine all ingredients in the food processor. Salt to taste.
  4. Cook pasta according to package directions.
  5. Combine ⅓ c. pesto with yogurt. When potatoes are brown, toss yogurt pesto mixture with pasta and potatoes, top with grated parmesan to taste.
Recipe by The Domestic Front at