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Roasted-Potato Pennette




Source of Recipe


Everday With Rachael Ray March






List of Ingredients



• 3 large baking potatos
  
• 1/4 cup EVOO
  
• S&P
  
• 1/2 lb small tube pasta
  
• 1/4 cup chopped flat leaf parsley
  
• 3 Tbl butter at room temp
  






Instructions



1. Position a rack in the upper third of the oven and preheat to 450 degrees. Cut the potatoes into 1/2 in cubes. On a rimmed baking sheet, toss the potatoes with 3 tbl olive oil, 3/4 tsp salt and 1/2 tsp pepper; arrange in an even layer. Roast until golden and crisp about 25-30 minutes.
   
2. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain and transfer to a bowl. Add the parsley, butter and remaining 1 tbl oil and toss. Season with S&P and toss again.