This recipe came to me one day when I had a lot of random leftover ingredients and it turned out amazing!
4-5 Potatoes (any type! I used small gold here)
Handful of Asparagus
1/4 cup slivered almonds
1/4 bread crumbs
2 table spoons pest
Red pepper Flakes
Pre-heat oven to 450.
Cut everything up and drizzle with olive oil, and sprinkle salt, pepper, red pepper flakes, rosemary, and garlic. Add in pesto and bread crumbs.
Toss everything together and lay on baking sheet.
Cook 20 minutes or until potatoes are soft.