Pasta and Potatoes

Just in time for the Marathon, the ultimate carbo-load.

Go the extra mile with a dinner of spaghetti, potatoes, and pesto. (Photo by Jim Scherer, styling by Catrine Kelty)

The chances of my ever running the Boston Marathon are slim to none, but I'm more than happy to make dinner for my runner friends the night before. I know they'll need tons of energy the next day, so this is one of the few meals in the year when I'm not shy about combining two simple carbohydrates that are near and dear to my heart: pasta and potatoes. This cheap, filling, and oh-so-satisfying combination may be a few too many calories for my average day in front of the computer, but tonight, with the Marathon looming and athletes to feed, I throw carbo-caution to the wind.

PASTA AND POTATOES WITH GREEN BEANS AND PESTO
SERVES 6

Salt and pepper
1 1/2 pounds small new potatoes
1 pound green beans, trimmed and halved
1 pound spaghetti
1 cup pesto
3 tablespoons pine nuts, toasted, for garnish

In a large pot, bring 4 quarts water to a boil. When the water boils, add 1 tablespoon of salt and the potatoes, and cook until tender, about 15 minutes. Do not drain pot. Remove potatoes and cool, then quarter and place in a large bowl.

Meanwhile, fill another bowl with ice water and set aside. Return the water in the pot to boiling, and cook the beans until tender-crisp, about 4 minutes. Do not drain pot. Transfer the beans quickly to the ice water, then drain and dry and add to the bowl with the potatoes.

Return the water in the pot to boiling, and cook the spaghetti until al dente. Just before the spaghetti is done, remove about 2/3 cup cooking water and set aside. Drain the spaghetti, immediately add it to the bowl with the potatoes and beans, add the pesto, salt and pepper to taste, and a small amount of reserved cooking water, about 2 tablespoons at a time, to thin sauce so it will coat the potatoes, beans, and spaghetti easily and evenly, and toss. Serve at once, sprinkling each portion with some of the pine nuts.

PASTA AND POTATOES WITH BROCCOLI RABE
SERVES 6

Short, stubby pasta shapes will complement the chunky sauce.

Salt and pepper
1 1/2 pounds broccoli rabe, roughly chopped
6 tablespoons extra-virgin olive oil, plus extra for drizzling
6 garlic cloves, minced
6 anchovy fillets, minced
1/2 teaspoon crushed red pepper
1 1/2 cups low-sodium chicken broth
1 1/2 pounds Yukon Gold or red-skinned potatoes, cut into 1-inch cubes
1 pound whole-wheat pasta
1/2 cup oil-packed sun-dried tomatoes, cut into thin strips
2/3 cup grated Parmesan cheese, plus extra for the table

Bring 2 pots, each containing about 4 quarts of water, to a boil. Meanwhile, fill a large bowl with ice water and set aside. When the water in one of the pots boils, add 1 tablespoon salt and the broccoli rabe and cook until rabe is tender, about 3 minutes. Drain rabe and quickly transfer to ice water. Drain the rabe again, squeeze out as much liquid as possible, and transfer it to a large bowl.

Return the now empty pot to the burner, and set the heat to medium. Add the olive oil, warm it briefly, then add the garlic, anchovy, and crushed red pepper. Cook, stirring frequently, until the mixture gently sizzles and is fragrant, about 1 1/2 minutes. Add the chicken broth and bring to a boil. Add the potatoes, partially cover the pot, and simmer until the potatoes are tender, about 12 minutes.

Meanwhile, add 1 tablespoon of salt and pasta to the second pot, and cook pasta until al dente. Just before the pasta is done, remove about 2/3 cup cooking water and set aside. Drain pasta and transfer it to the bowl with the broccoli rabe. Add the potato mixture, the sun-dried tomatoes, salt and pepper to taste, and the 2/3 cup Parmesan cheese, and toss. If the sauce seems too dry, add some of the reserved cooking water. Serve at once, drizzling olive oil over each portion and passing extra cheese at the table.

PASTA AND ROASTED POTATOES WITH CHEESE AND FRESH HERBS
SERVES 6

2 pounds small new potatoes, quartered
1 tablespoon olive oil
Salt and pepper
1 tablespoon minced fresh rosemary
2 garlic cloves, very finely minced or pressed
2 cups ricotta cheese
3 ounces fresh mild goat cheese, crumbled
1/2 cup mixed minced fresh herbs, such as parsley, thyme, basil, mint or chives
1 pound tube-shaped pasta

Set the oven rack in the middle position and heat the oven to 425 degrees. In a medium bowl, toss the potatoes, olive oil, and salt and pepper to taste. On a baking sheet, roast the potatoes, covered tightly with foil, for 15 minutes. Remove the foil and continue roasting until potatoes are evenly browned, perhaps another 30 minutes, carefully turning after 15 minutes and sprinkling the potatoes with the rosemary 5 minutes before they are done. Allow the potatoes to cool for 10 minutes, then return to the medium bowl, toss with the garlic, and set aside.

Meanwhile, bring 4 quarts of water to boil in a large pot. In a large bowl, whisk the ricotta, goat cheese, most of the mixed herbs (reserve about 2 tablespoons for garnish), and salt and pepper to taste. When water boils, add 1 tablespoon of salt and the pasta, and cook until al dente. Just before the pasta is done, remove about 2/3 cup cooking water and set aside. Drain pasta, add it and the potatoes to the bowl with the ricotta mixture, and toss, adding some of the reserved cooking water, about 2 tablespoons at a time, to thin the sauce so it will coat the potatoes and pasta easily and evenly. Serve at once, sprinkling each portion with some of the remaining herbs.

Send comments or suggestions to Adam Ried at cooking@globe.com.

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