Name: Potatoes and Pasta with Herb Paste
Yield: Makes 4 to 6 servings
Ingredients: 5 juniper berries; 2 tablespoons virgin olive oil; 3 large garlic cloves; 15 peppercorns; 1 pound White Rose or red potatoes; ¼ cup parsley leaves; salt; 2 teaspoons rosemary leaves or 1 teaspoon dried; 12 fresh sage leaves or 1 teaspoon dried; ½ pound orecchiette (little ears) or other small pasta shapes; ⅓ cup unsalted butter; 2 tablespoons marjoram leaves

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

The strong herb mixture in this dish is pounded into a rough paste with peppercorns, juniper, and salt. This seasoning was taught to me by a friend from Abruzzi. She spread it under the skin of a turkey leg or breast before roasting, but it’s also wonderful on potatoes and pasta.

The pasta and potatoes cook separately and are then combined with the herbs and butter. The herb mixture can be prepared while the pasta and potatoes are cooking. The rosemary and sage should be fresh, but

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Ingredients

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