A truly lovely dish that uses the herbs available at this time of year.
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.
‘In 1917 it was only because we had a good stock of potatoes in hand that we survived the critical U-Boat peril.’
Land at War, British Government publication, 1944.
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