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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Heard this recipe on the A.B.C. The family loved this when I made it. I did add spring onions to garnish. So easy simple and great tasting. I used kipfler potatoes but recipe suggest's small red ruby lou or royal blue would also be good. Ingredients:
1 kg baby potatoes, small |
150 g peas |
6 small eggs |
such as basil, parsley, dill, and chives (about 2 or 3 tablespoons of each) |
70 g pine nuts |
70 g parmesan cheese, grated |
2 garlic cloves, crushed |
200 ml olive oil, extra virgin |
lemon juice (one large lemon) |
sea salt and freshly ground black pepper |
Directions:
1. Steam or boil the ptoatoes until just cooked (they can be used with their skin on, well scrubbed) and keep warm.
2. Boil the eggs for about 5 minutes and chill under running water (the yolks should be runny), peel the eggs.
3. Blanch the peas in boiling water, and cool.
4. Put the herbs, pine nuts, parmesan, oil, garlic, lemon juice into a food processor and whiz to a coarse paste.
5. Cut the potatoes into chunks (halve them if they are small) add the peas, dress with the herb dressing, add a dash of seasoning and serve warm.
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