Dill and Potato Sauce

1 pound of pasta shells or penne
1 pound red-skin or yellow-flesh potatoes, peeled and cut into 1″ pieces
1/4 cup extra virgin olive oil
2 shallots, finely chopped
2 tbsp chopped fresh dill
1 garlic clove, minced
3 tbsp frshly grated romano cheese
Salt and pepper to taste
Makes 4 servings

Bring a large pot of lightly salted water to a boil. Add the pasta and the potatoes and stir a few times so pasta doesn’t stick to each other.
While pasta is cooking, combine oil, shallots and dill in a medium skillet and cook over medium heat until the shallots soften.
Add garlic and cook another minute.
Season with salt and pepper to taste.



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