Friday, July 22, 2011

Pea Pesto Pecorino Potatoes

Follow my Recipe for Pesto With this Link Below
After making the pesto put in a container and set aside

1 Casserole Dish
1 TBSP Extra Virgin Olive Oil
6 Yukon Gold Potatoes Washed & Sliced Into 1-2 Inch Strips. I Use A Vidalia Chop Wizzard
14.5 Oz. Can of No Salt Added Petite Diced Tomatoes
1/4 TSP Sea Salt
1 TBSP Crushed Rosemary
1 Package Smoked Turkey Breast Torn Into Bite Size Pieces
Imported Pecorino Romano Cheese For Topping
Pea Pesto Sauce

Assemble All Items In Order In Casserole Dish
Bake 375 Degrees For 45 Minutes to an Hour or Until Potatoes Are Fork Tender
Remove And Grate Fresh Pecorino Cheese Over Entire Dish
Add Pea Pesto Sauce, Mix And Serve

With Fresh Grated Cheese

With Pea Pesto Sauce

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