Potato pot with pesto

Ingredients for 4 servings:

• 500 g potatoes, floury
• 2 carrots
• 2 onions
• 3 strips of smoked bacon
• 500 ml chicken broth
• 250 ml milk
• 100 ml cream
• 2 tbsp pesto, green
• 150 g soup noodles (conchigliette)
• 2 tbsp parsley, chopped
• 2 tbsp oil for frying
• e.g. salt and pepper
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Dice the bacon, potatoes, carrots, and onions. Fry the bacon in hot oil for about 4-5 minutes, then add the potatoes, carrots, and onions and fry for 12-15 minutes, depending on the size of the pieces. Stir well. Pour in the broth and milk and simmer gently for about 10 minutes. Then add the pasta and simmer for another 4-5 minutes. Stir in the cream and pesto, season with salt and pepper, add the parsley, and let stand for 5 minutes with the heat off. Depending on the type of potato and pasta, they can absorb a lot of liquid. If the consistency is too thick, you can add more broth. Otherwise, serve and sprinkle with fresh Parmesan cheese, if desired.