Pistachio-Tarragon Pesto Bowties With Peas And Potatoes

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
748
FAT
88%
CHOL
49%
SOD
26%

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Ingredients for 4 servings

Salt and pepper

1 pound bowtie pasta

1 baking potato, peeled and cut into 1/2-inch cubes

1 cup frozen peas

1 cup fresh basil leaves

1/2 cup fresh tarragon leaves

1/3 cup shelled natural pistachios (a generous handful)

1/4-1/3 cup vegetable broth or chicken broth

1 large clove garlic, chopped

1 teaspoon grated lemon or orange peel

1/4 cup extra virgin olive oil (EVOO)

2/3 cup grated Parmigiano Reggiano cheese (a couple generous handfuls)

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