Peppers and Potatoes with Pesto
Committee meeting working lunch, 8/16/12
This simple dish shows off the flavors of summer.
- 1 pound potatoes, cut into 1” cubes
- 2 teaspoons canola, vegetable, or olive oil
- 3 bell peppers, any colors, cut into 1” squares
- 1/4 cup pesto, store-bought or homemade with any combination of herbs and nuts
In a large pot, cover chopped potatoes with salted water. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain.
While potatoes are cooking, heat a large skillet over high heat. Add oil, then add peppers with a pinch of salt. Cook, stirring occasionally, until peppers are beginning to get browned and tender, about 5-7 minutes.
In a large bowl, combine cooked potatoes, cooked peppers, and pesto. Toss to combine. Serve warm, room temperature, or cold.
All the ingredients in bold are things you can grow in your own garden.