Pesto Potato Tagliatelle

• 1 cup kosher salt
• 3 medium sized baking potatoes
• 34 cup fresh pesto sauce or 34 cup bottled pesto sauce
• 12 cup shaved parmesan cheese
• 12 cup extra virgin olive oil
• 14 ounces tagliatelle pasta noodles
• salt
• fresh black pepper

1. Preheat oven to 375F.
2. Bring a large pot of salted water to the boil.
3. Make a bed of kosher salt on a baking sheet.
4. Prick poatoes with fork and place on salt.
5. Bake one hour until fork tender.
6. Cool to handle and scoop out flesh with a spoon.
7. Break into pieces.
8. Discard skin.
9. Cook noodles until al dente according to package directions.
10. Drain and toss with pesto.
11. Mix in potatoes and cheese.
12. Drizzle with remaining olive oil and season with salt and pepper.

kosher salt, potatoes, fresh pesto sauce, parmesan cheese, extra virgin olive oil, pasta noodles, salt, fresh black pepper

Taken from www.food.com/recipe/pesto-potato-tagliatelle-286273 (may not work)