A while ago I featured here in expatcucina one of Becca’s amazing vegetarian recipes. On her blog www.amuse-your-bouche.com she’s got an amazing variety of delicious vegetarian recipes. I love every single of of them!
So here I am sharing with y0u one more of her mouthwatering dishes!
This potato salad has definitely got a unique flavor with a mix of goat cheese, asparagus and a light dressing of basil pesto. It is best served warm, but even cold this rocked my boat! The original recipe called for sun dried tomatoes but I had none. It was still delicious!
Ingredients (serves 4):
- 400g potatoes, cut into cubes and boiled
- 150g asparagus (around 10 stalks), cut into 1 inch pieces
- 1tbsp butter
- 1tbsp olive oil
- 3 cloves garlic, minced
- 2tsp basil pesto
- 75g soft goat’s cheese, roughly crumbled
- a few leaves of fresh basil
Wash, cut and boil the potato until just tender. Do not overcook! Set aside
Wash the asparagus
and cut them into 1 inch pieces. Boil them for about 5 min
Heat the butter and oil in a large skillet, add the potatoes and asparagus and cook over medium heat for about 10 min, stirring gently
Add the pesto and goat cheese and mix well until the cheese has melted
Serve warm if possible