Potato Pasta

Ingredients

• 1 clove garlic
• 1 sprig rosemary
• 250 g waxy potatoes (about 4 medium)
• 350 g short whole‑grain pasta (e.g., Spirelli)
• Salt
• 2 tbsp Rapeseed oil
• 80 g sour cream
• 200 ml vegetable broth
• 5 basil stems
• 40 g parmesan cheese (1 piece)
• 1 tbsp Olive Oil
• Pepper

Instructions

1. 1.

   Peel the garlic and crush it with the flat side of a large knife.

2. 2.

   Wash the rosemary, shake off excess water, strip the needles and finely chop.

3. 3.

   Peel, wash and pat dry the potatoes. Cut into about 1 cm cubes and pat dry again.

4. 4.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente.

5. 5.

   Meanwhile heat the rapeseed oil in a non‑stick pan. Sauté the potato cubes for 2–3 minutes, stirring frequently, over medium heat.

6. 6.

   Add the garlic and rosemary, season with salt, and cook for another 2 minutes.

7. 7.

   Pour in the sour cream and vegetable broth; simmer on medium heat for 5 minutes.

8. 8.

   While the potato‑herb mix cooks, wash and shake off basil, remove leaves, cut into fine strips, and grate the Parmesan.

9. 9.

   Drain the pasta, allow it to dry slightly, reserving 50 ml of pasta water in a bowl.

10. 10.

    Combine pasta, reserved water, olive oil, grated Parmesan, and the potato‑herb mixture in a large bowl. Season with pepper, sprinkle basil on top, and serve.