Pint Size Pesto Potato Pies 5fix Food

SMASHED PESTO POTATOES

Steps:

• Bring 1 1/2 pounds new potatoes to a boil in a pot of salted water. Cook until tender, about 20 minutes; drain. Melt 3 tablespoons butter and 1/4 cup milk in the same pot; add 3 tablespoons pesto and the potatoes. Lightly smash with a potato masher. Top with fresh ricotta or sour cream.

ROASTED PESTO POTATOES

Steps:

• Preheat oven to 400 degrees. In a large bowl, toss together the pesto and the potatoes. Spread the potatoes out on a baking sheet. Bake for 45 minutes or until crispy and golden. Serve hot.

PESTO & FETA SIMPLY POTATOES GNOCCHI #5FIX

Steps:

• Using an electric mixer, whip mashed potatoes, eggs and 2 ½ tablespoons of pesto sauce in a large bowl until all the ingredients are well incorporated.
• Add ¾ cup crumbled feta cheese and mix well. Gradually fold in flour.
• Bring salted water to a boil in a large pot. Reduce heat slightly. Working with about 1 tablespoon at a time, drop a few gnocchi into salted water and cook for a few minutes, until they rise to the surface.
• Using a slotted spoon, transfer gnocchi to a strainer to remove excess water. Repeat the process with the rest of the dough.
• Serve warm topped with remaining pesto sauce and crumble feta cheese.

PINT-SIZE PESTO POTATO PIES #5FIX

Steps:

• Preheat oven to 350.
• In a mixing bowl, whisk eggs and flour. Add potatoes and fold together. In a muffin pan, spoon an equal amount of potato mixture and press into the bottom of each cup. Bake for 40 minutes or until edges are golden brown and crispy. Spread an equal amount of pesto on each then sprinkle with mozzarella cheese. Return to the oven to bake for another 5 minutes or until cheese is bubbly.

SUGAR SNAP PEAS AND POTATOES WITH PARSLEY PESTO

Steps:

• Pulse parsley with cheese, pine nuts, garlic, and 1/2 teaspoon each of salt and pepper in a food processor until finely chopped. With motor running, add 1/2 cup oil in a slow stream, blending until incorporated and almost smooth.
• Cover potatoes with water in a medium pot and season well with salt, then boil until tender, 10 to 12 minutes. Drain in a colander.
• Heat remaining tablespoon oil in a wide medium pot over medium-high heat until it shimmers. Sauté sugar snaps until crisp-tender, about 4 minutes. Remove from heat and add potatoes and pesto, stirring gently to coat. Transfer to a serving dish to cool quickly (so pesto doesn't separate).

PESTO POTATOES

Steps:

• Scrub but do not peel the potatoes, and cook them in water to cover for 10 to 20 minutes, depending on their size. Do not let potatoes get mushy.
• Turn on the food processor, and put the garlic through the feed tube to process.
• Wash, dry and remove basil leaves from the stems. Add the basil, ricotta, yogurt, blue cheese and vinegar to the processor work bowl. Blend throughly. Season to taste with pepper, and mix in pine nuts.
• When potatoes are cooked, drain, and cut in halves or quarters, depending on size. Toss with sauce, and serve.

CHICKEN PESTO POTATO SALAD #5FIX

Steps:

• Heat a large non-stick skillet with a lid over medium heat. Add in the bacon and cook until crisp, approximately 4 - 5 minutes; remove from skillet to drain; leaving 1 tablespoon bacon drippings in the skillet.
• Place skillet and drippings back over medium heat. Add in the Simply Potatoes and cook according to package directions. Add in the chicken and all but two tablespoons bacon and continue to cook until heated through. Remove from heat and add in 2 ounces of the bleu cheese, mix to combine.
• Transfer potato mixture to a large bowl, allow to cool for 3 - 4 minutes. Stir in the pesto, mix to fully combine.
• To serve, place potato salad onto serving plates, garnish with remaining 2 tablespoons bacon and remaining 1/2 ounce bleu cheese.

ITALIAN PESTO 'POTATO PASTA' #5FIX

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl put the potatoes, 6 tablespoons of the pesto and 1 ¼ cups of the mozzarella cheese and toss until well mixed. Set aside.
• In a small dish put 1 tablespoon of the pesto and ¼ cup of the cheese and toss well. Set aside for part of the garnish.
• In a medium skillet cook the sausage until cooked through, browned and crumbled. Pour off grease into a small heat safe dish and set aside. Add the jar of spaghetti sauce and the remaining 6 tablespoons of the pesto and mix well with the meat mixture. Bring to a simmer stirring and remove from heat. Reserve ½ cup of the meat sauce for the garnish.
• In a 9x9 inch square baking dish pour one teaspoon of the reserved sausage grease into the dish. Brush sides and bottom of dish well with the grease. Add more if necessary to cover the dish. Set dish aside.
• Pour the meat sauce and 2 Tablespoons of the remaining leftover sausage grease over the bowl of potatoes and toss mixing well until the potatoes are all covered.
• Pour half the potato mixture into the prepared baking dish. Smooth out. Sprinkle 1 ¼ cups of the cheese over top. Pour remaining potato mixture on top of the cheese and again smooth out. Cover dish tightly with foil and bake for 30 minutes. Remove from oven and sprinkle the top with the remaining 1 ¼ cups cheese and put back into the oven UNcovered for 10 minutes until cheese is melted.
• Remove pan from oven. Cut into desired amount of pieces. Put about one tablespoon or more of the reserved meat sauce on top and in the center of each piece as a garnish. Then divide evenly the reserved pesto/cheese mixture and put in center of the sauce on each piece to finish as the garnish. Serve hot. Makes 4-6 servings.

PESTO POTATOES

Steps:

• In a food processor or blender, combine the first seven ingredients. Cover and process until smooth. While processing, gradually add 1/4 cup oil in a steady stream., In a large roasting pan, combine potatoes and tomatoes; drizzle with remaining oil. Top with basil mixture; toss to coat. , Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

BEST EVER PESTO & POTATO PASTA

Steps:

• KIDS: the writing in bold is for you. GROWN-UPS: the rest is for you. Pick the basil for the pesto. Get your child to pick the basil leaves off the stalks. Ask them to look at and smell the leaves as you tell them the name of the herb until they remember it - try to do this with all herbs when you can.
• Make the pesto. Toast the pine nuts in a pan over a low heat. A child of seven years plus can stir the nuts in the pan. Tip into a mini chopper (or use a pestle and mortar) with the basil, parmesan, garlic and olive oil. Blitz or pound into a green sauce, then set aside.
• Chop up the beans. Using a child-friendly knife, get children from the age of five to chop the green beans into shorter lengths, and quarter the potatoes. Younger children can snap the beans into short lengths while you prepare the potatoes.
• Cook the vegetables and pasta. Bring a large pan of water to the boil, add the potatoes and boil for 3 mins. Remove from the heat and ask the child to tip in the pasta and give it a stir. Put the pan back on the heat, boil the pasta for 5 mins, add the beans and cook for a final 3 mins.
• Mix everything together. Drain everything well and tip into a bowl. Spoon most of the pesto into the pasta and stir everything together to coat. Bring the large bowl of pasta to the table and serve with extra parmesan, more basil and remaining pesto, if you like.

SIMPLY ITALIAN POTATO PIE #5FIX

Steps:

• Preheat oven to 350 degrees F.
• Partially thaw chicken breast strips if necessary and slice into ½ inch chunks.
• Place chicken chunks and frozen vegetables in a large bowl; add pesto and toss all until pesto is distributed over chicken and vegetables.
• Spray an 11 X 7 inch casserole dish with non-stick cooking spray.
• Add vegetables and chicken to casserole dish.
• Combine mashed potatoes with the tomatoes and their flavorful oil. Spread potato/tomato mixture over chicken and vegetables, being careful to cover completely all the way to edges of dish.
• Cover and bake at 350 degrees F for 25 minutes.
• Remove cover and bake an additional 10 minutes.