Sugar Snap Peas and Potatoes with Parsley Pesto
A vibrant spring dish combining tender red potatoes and crisp sugar snap peas tossed in a fresh homemade parsley pesto with pine nuts and Parmigiano-Reggiano. Perfect as a side dish or light main course.
Ingredients
- •4 cups flat-leaf parsley sprigs
- •½ cup grated Parmigiano-Reggiano
- •½ cup pine nuts
- •2 cloves garlic
- •½ cup extra-virgin olive oil
- •1 pound red potatoes
- •1½ pounds sugar snap peas
- •to taste flat-leaf parsley sprigs
Cooking Instructions
- 1.
Pulse parsley with cheese, pine nuts, garlic, and 1/2 teaspoon each of salt and pepper in a food processor until finely chopped. With motor running, add 1/2 cup oil in a slow stream, blending until incorporated and almost smooth.
5 min
- 2.
Cover potatoes with water in a medium pot and season well with salt, then boil until tender, 10 to 12 minutes. Drain in a colander.
12 min
- 3.
Heat remaining tablespoon oil in a wide medium pot over medium-high heat until it shimmers. Sauté sugar snaps until crisp-tender, about 4 minutes. Remove from heat and add potatoes and pesto, stirring gently to coat. Transfer to a serving dish to cool quickly (so pesto doesn't separate).
4 min
