For 4 people with attachment
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients:

• 450 g of potatoes
• 120g Filippo Berio tomato & ricotta pesto
• 2 tablespoons Filippo Berio extra virgin olive oil

Instructions:

Cut the potatoes into pieces of equal size and put in a large pan with cold, salted water. Bring to a boil, cover and cook for 15-20 minutes, until completely cooked through.
Squeeze the potatoes out of the water and add the Filippo Berio tomato and ricotta pesto. Whisk with a mixer and season with salt and freshly ground black pepper. Serve sprinkled with Filippo Berio extra virgin olive oil.

COOK'S TIP:

You can season the potatoes with any Filippo Berio pesto. Filippo Berio classic pesto goes well with lamb leg.