The slightly crispy potatoes are coated in creamy soft goat cheese (this is a mayonnaise-free potato salad!), asparagus, sun-dried tomatoes, and basil pesto making the whole thing taste irresistibly decadent.
Total Time
35min
5.0
2 Ratings
Author: Easy Cheesy Vegetarian
Servings:
2
Ingredients
•
2 2/3
cups
New Potatoes
, halved
•
1
cup
Asparagus
•
1
Tbsp
Unsalted Butter
•
1
Tbsp
Olive Oil
•
3
cloves
Garlic
, minced
•
1
bunch
Scallions
, sliced
•
3
Sun-Dried Tomatoes
, finely chopped
•
2
tsp
Basil Pesto
•
1/3
cup
Goat Cheese
, crumbled
Cooking Instructions
1.
Boil the New Potatoes (2 2/3 cups) until just tender, adding the Asparagus (1 cup) for the last minute of cooking (don’t overcook!). When just tender, drain.
2.
Heat the Unsalted Butter (1 Tbsp) in a large pan over medium heat, and add the potatoes and asparagus. Cook for 10 minutes.
3.
Add the Garlic (3 cloves) and Scallions (1 bunch) into the pan. Season well with salt and pepper to taste, and cook for another 5 minutes.
4.
Add the Sun-Dried Tomatoes (3), Olive Oil (1 Tbsp), the Basil Pesto (2 tsp), Goat Cheese (1/3 cup) and stir well until cheese has melted.
5.
Serve warm and enjoy!
Nutrition Per Serving
CALORIES
402
FAT
25.4 g
PROTEIN
13.3 g
CARBS
28.8 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
