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"  We&amp;#039;re working on alliteration at the dinner table: pasta with potatoes, pesto and peas. It was a tasty way to use up some of the pesto I made and morphed easily from baby food to an adult dinner. (I just left off the pesto for the baby.) I know it sounds very carb-heavy, particularly if you&amp;#039;re a stickler for that sort of thing and recognize that peas, too, are a very starchy vegetable. It&amp;#039;s almost as though the similarities emphasized the differences, though: the pasta was springy and faintly chewy, the potatoes soft and floury, the peas sweetly moist. The zingy pesto was a perfect foil to lighten the whole dish.  I used Barilla&amp;#039;s Piccolini farfalle because I couldn&amp;#039;t resist the image of my sweet little babe daintily plucking miniature butterflies from her tray. While I cooked the pasta I cooked the potatoes, red potatoes that I cut into 1-inch chunks, in another pot of salted boiling water. (I wonder if they could&amp;#039;ve cooked together; why didn&amp;#039;t I think of that last night?) When they were almost done I threw in a couple handfuls of peas. The drained, cooked pasta, potatoes and peas all went into a bowl with pesto to taste, some pasta water to loosen things up and some pine nuts for crunch. (I forgot about the pine nuts; it&amp;#039;s 4P pasta!) Below is a recipe for pasta and potatoes. To me it seems like a twist on a classic, tuna nicoise, so I&amp;#039;m including that recipe, too.  Linguine with Garlic Tuna  Tuna Nicoise  Does this sound too carb-heavy to you? What unusual combinations do you eat that might sound a bit odd at first (i.e. tomato-soup cake, cola-braised ham)? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43943/3p-pasta-5186/>