Potato and Pasta with Herbs

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

A truly lovely dish that uses the herbs available at this time of year.


  • 1 lb (450 g) potatoes, peeled and cut in bite-size pieces
  • 10 oz (275 g) small pasta shapes
  • 6 fresh sage leaves
  • 2 teaspoonfuls fresh rosemary leaves
  • Chopped parsley and chervil
  • 10 peppercorns
  • 6 juniper berries
  • Sea salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 oz (50 g) butter


    Boil the potato pieces for 10 minutes or until just tender. Cook the pasta until al dente. While these are cooking prepare the following paste: pound the herbs in a pestle and mortar and season. Stir in the olive oil and add the butter. When the potatoes and pasta are cooked, drain and stir into the herb sauce.