Pesto & Goat Cheese Potatoes

If you have around 55 minutes to spend in the kitchen, Pesto & Goat Cheese Potatoes might be an awesome gluten free and lacto ovo vegetarian recipe to try. One portion of this dish contains approximately 14g of protein, 20g of fat, and a total of 335 calories. For $2.61 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up red onion, cherry tomatoes, Salt & Pepper, and a few other things to make it today. It works well as a reasonably priced side dish. 17 people found this recipe to be flavorful and satisfying. It is brought to you by Savour These Senses. Overall, this recipe earns a pretty good spoonacular score of 76%. Try Pesto and Goat Cheese Smashed Potatoes, Goat Cheese Pesto, and Goat Cheese Pesto Pizza for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400F.Toss potatoes in olive oil and season with salt and pepper. Bake for 30 minutes (until cooked through).During the last 30 minutes, Sauté asparagus, onion and garlic in oil until soft.Combine the potatoes with the vegetables, add the cherry tomatoes, basil pesto, goat cheese, cream cheese and lemon juice.Cook over low heat until cheese has melted into a creamy sauce.

 

Step by step:

1. Preheat oven to 400F.Toss potatoes in olive oil and season with salt and pepper.

2. Bake for 30 minutes (until cooked through).During the last 30 minutes, Sauté asparagus, onion and garlic in oil until soft.

3. Combine the potatoes with the vegetables, add the cherry tomatoes, basil pesto, goat cheese, cream cheese and lemon juice.Cook over low heat until cheese has melted into a creamy sauce.

Nutrition Information:

covered percent of daily need