Pasta and Purple Potatoes, the Perfect Pair

| November 17, 2012

With Thanksgiving looming and most of us expecting to be in turkey overload by the end of November, it is a great weekend to make a delicious seasonal treat.

This time of year one of my favorites is pasta combined with purple potatoes and fresh green beans, both of which are at their seasonal peak. Add the pesto recipe from our “Pesto Perfecto” article and you will be in foodie heaven.

This is one of those simple dishes where two starches marry well and wind up bringing out the best of both. The potatoes are surprisingly creamy, enhance the pesto and beans, and add extra goodness to the pasta.

Be sure to use hearty pasta such as curly trottole (which means “spins”), or any other spiral type such as rotini.

The special “secret” about purple potatoes is that they have carotenoids which contain antioxidants not found in the white variety. Therefore, they are a much healthier choice and also have a tasty, nutty quality.

Leftovers make a great pasta salad for the day after.


“Tish’s” Pasta Pesto with Purple Potatoes and Green BeansPasta and Potato


¼ cup of “Pesto Perfecto” or your favorite pesto recipe

½ lb. spiral pasta

6 purple potatoes, quartered

1 tbls. olive oil

½ lb. green beans

2 tbls. pine nuts, toasted (optional)

pinch of red pepper flakes (optional)

2 tbls. freshly grated parmesan reggiano


Add potatoes to 3 quarts of salted boiling water. Simmer for 8 to 10 minutes until tender when pricked with a fork and remove with a slotted spoon.


Mix potatoes with 1 tbls. Oil, salt and pepper to taste and set aside. Bring water back to a boil and add beans. Boil for two minutes and remove with slotted spoon. Add pasta and cook according to the package directions.  Remove, reserving ½ cup pasta water.


Put pasta, pesto and half of the pasta water in a sauté pan over medium low heat.

Mix and add the potatoes and beans and heat through.  Add the toasted pine nuts and the red pepper flakes.  Adjust salt and pepper and remaining water to taste.  Serve with freshly grated cheese and a crisp white wine.  DELISH!


Charlotte “Tish” Goldblatt