Sugar Snap Peas And Potatoes With Parsley Pesto

1. 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. 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. 3

   Heat remaining tablespoon oil in a wide medium pot over medium-high heat until it shimmers. Saute 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).

* Per serving · 4 servings · Values may vary.

No additional tips available.