A surprisingly tasty combination of potatoes and pasta create a delicious truffled creation based on one of my favorite gourmet pizzas!
1 1b. (16 oz.) Casarecce pasta
3 medium Yukon Gold potatoes, diced
1 tablespoon olive oil
1 cup vegetable broth
½ cup onion, chopped
2 garlic cloves, minced
1 cup fontina cheese
2 oz. goat cheese
2 cups arugula
pepper to taste
White truffle oil to taste (about 2 teaspoon.)
No nutrition information available
Heat saute pan over medium heat, add olive oil, onions and garlic, sauté until onions are just about translucent. Add potatoes, let cook for about 5 minutes until they start to color. Add chicken broth, let come to a boil and cook until potatoes are tender and broth has reduced away, about 15 minutes. Add more broth if it gets too dry. Add pepper and set aside.
Meanwhile, cook pasta in boiling salted water. Drain pasta and save ¼ cup of cooking water. Toss with potato mixture, fontina and goat cheese, arugula, and add pasta water until desired consistency is reached. Add truffle oil and lightly toss. Top with more pepper, serve and enjoy!