Sugar Snap Peas and Potatoes with Parsley Pesto Recipe

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Sugar Snap Peas and Potatoes with Parsley Pesto
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  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.
  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.
  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. Cooks' note: Pesto can be made 2 days ahead and chilled, its surface covered with plastic wrap.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 289.74 Kcal (1213 kJ)
Calories from fat 223.43 Kcal
% Daily Value*
Total Fat 24.83g 38%
Cholesterol 13.31mg 4%
Sodium 111.76mg 5%
Potassium 411.45mg 9%
Total Carbs 9.96g 3%
Sugars 2.61g 10%
Dietary Fiber 2.64g 11%
Protein 8.39g 17%
Vitamin C 63.9mg 106%
Vitamin A 0.9mg 28%
Iron 81.7mg 454%
Calcium 61.2mg 6%
Amount Per 100 g
Calories 160.6 Kcal (672 kJ)
Calories from fat 123.84 Kcal
% Daily Value*
Total Fat 13.76g 38%
Cholesterol 7.38mg 4%
Sodium 61.94mg 5%
Potassium 228.05mg 9%
Total Carbs 5.52g 3%
Sugars 1.45g 10%
Dietary Fiber 1.46g 11%
Protein 4.65g 17%
Vitamin C 35.4mg 106%
Vitamin A 0.5mg 28%
Iron 45.3mg 454%
Calcium 33.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
  • 8

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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