Sugar Snap Peas and Potatoes with Parsley Pesto |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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There's an abundance of parsley at the end of summer, so why not use some instead of basil in your pesto? The herb brings a subtle sharpness to these peas and potatoes. Ingredients:
4 cups flat-leaf parsley sprigs |
1/2 cup grated parmigiano-reggiano |
1/2 cup pine nuts |
2 garlic cloves, chopped |
1/2 cup plus 1 tablespoon extra-virgin olive oil, divided |
1 pound small (1-to 1 1/2-inch) red potatoes, halved |
1 1/2 pounds sugar snap peas, strings removed |
garnish: flat-leaf parsley sprigs |
Directions:
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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