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Pesto & Goat Cheese Potatoes

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 -6

Ingredients
  

  • 4 large Yukon gold potatoes or 2 lb potatoes of your choice, cubed
  • 1 bunch asparagus chopped into 1" pieces
  • 1/2 red onion
  • 1 c cherry tomatoes
  • 2 cloves garlic minced
  • 1/4 c basil pesto
  • 6 oz goat cheese I used Haystack Peak
  • 2 oz cream cheese optional
  • 1 lemon juiced
  • salt & pepper to taste

Instructions
 

  • Preheat oven to 400F.
  • Toss potatoes in olive oil and season with salt and pepper. Bake for 30 minutes (until cooked through).
  • During the last 30 minutes, Sauté asparagus, onion and garlic in oil until soft.
  • Combine the potatoes with the vegetables, add the cherry tomatoes, basil pesto, goat cheese, cream cheese and lemon juice.
  • Cook over low heat until cheese has melted into a creamy sauce.