Jersey Royal Potato and Seaweed Pesto Pasta

Cook the Jersey Royal potatoes in boiling salted water until tender, about 15-20 minutes. Drain and let cool slightly.

Meanwhile, cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

While the pasta cooks, prepare the pesto. In a food processor or blender, combine the cooled potatoes (roughly chopped), seaweed, toasted nuts, garlic, basil, Jersey milk, Jersey butter, Parmesan cheese (if using), olive oil, and lemon juice.

Blend until smooth, adding a little pasta water if needed to reach your desired consistency. Season with salt and pepper to taste.

Drain the pasta and return it to the pot. Add the pesto and toss well to coat. Add a little more pasta water if the sauce is too thick.

Serve immediately, garnished with fresh seasonal greens and a sprinkle of Parmesan cheese (optional).