Red Potato & Penne Pasta Salad
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Servings: 4
Preparation Time: 15 Minutes
Cooking Time: 1 Hour 5 Minutes

3 large MountainKing® Red Potatoes washed and cubed
2 cups olive oil
2 tablespoons chopped garlic
1⁄2 cup freshly grated parmesan cheese
1⁄2 cup pine nuts or walnuts, toasted
1 sweet red bell pepper sliced 2" length wise
1⁄2 lb. green beans cut 2" lengths
1 cup packed fresh basil leaves
1 lb. of penne pasta
salt and pepper to taste

1. Drizzle cubed potatoes with 1⁄2 cup olive oil, sprinkle with salt and roast for 30 minutes or until tender and crisp, toss occasionally to cook evenly.
2. Finely grind basil, olive oil, parmesan cheese, 1⁄4 cup pine nuts, and garlic in food processor or blender.
3. Blanch green beans in boiling salt water about 3 minutes. Transfer green beans using a slotted spoon into a large bowl.
4. Boil pasta in the same pot of boiling water until firm to bite. Drain pasta and reserve 1⁄2 cup of the water used for boiling.
5. Whisk the reserved water into the pesto sauce.
6. Pour the pasta into the bowl with the green beans, mix the sweet red peppers, left over nuts, the roasted red potatoes, and pesto sauce on top of the pasta and toss carefully until well mixed and coated with pesto.
7. Sprinkle salt and freshly ground black pepper to taste.