National nutrition month: Potato pesto pasta

Ingredients

Roasted Tomatoes

1 cup cherry tomatoes
1/2 tbsp olive oil
1/4 tsp Sea salt

Pesto Potato Pasta

2 tbsp olive oil
4 cups white potatoes spiralized
1 tsp Sea salt
1/4 cup Pesto
1 cup coconut milk canned, whole fat
1/2 tbsp white wine vinegar
1 cup Spinach

Instructions

Roasting the Tomatoes

Preheat oven to 400 ºF and line a baking sheet with parchment. Spread tomatoes onto the sheet, drizzle with olive oil, sprinkle with salt.
Roast 15-20 minutes, tossing halfway. Remove from oven and set aside.

Pesto Potato Noodles

Spiralize potatoes and trim to manageable noodle size.
In a large skillet (we used cast iron), heat oil to medium low. Add potatoes, salt, and pepper and toss to season evenly. Saute 10-12 minutes, stirring frequently, until potatoes are tender. Remove from the skillet and set aside in a bowl.
Using the same skillet, (or a fresh one, if desired) add the pesto and saute on low heat for 2-3 minutes. Add coconut milk and white wine vinegar and simmer 8-10 minutes, stirring occasionally. Add spinach, tomatoes, and potato noodles and toss to combine.
Serve and enjoy!

National nutrition month: Potato pesto pasta