Chop the parsley, pine nuts and garlic as finely as possible with a chopping knife. Mix with the cheese, olive oil, creamed curd cheese, salt and pepper to make a thick sauce.
Remove the peel from the potatoes and cut them into cubes of about 1 1/2 cm.
Boil plenty of salted water. Pour in potatoes and pasta and cook until al dente.
Add some of the cooking water to the herb sauce. Drain the pasta and potatoes, then mix with the sauce on the spot. If you like, add a little cheese to the sauce.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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