Wash the potatoes and boil in salted water until just cooked. Drain.
PREPARE THE SUNDRIED TOMATOES
Drain the sundried tomatoes, keeping the oil. Slice finely.
PREPARE THE DRESSING
Prepare the dressing by thoroughly blending the Barilla Pesto Genovese, oil, lemon juice and pepper.
COMBINE AND SERVE
Cut the potatoes into quarters or slices. Mix the tomatoes and warm potatoes with the dressing, cover and leave for 30 minutes. Transfer to a serving plate and top with rocket, pine nuts and finish with Parmigiano Reggiano.
