Sugar Snap Peas and Potatoes with Parsley Pesto

Ingredients for Sugar Snap Peas and Potatoes with Parsley Pesto

• 4 cups flat-leaf parsley sprigs

• 1/2 cup grated Parmigiano-Reggiano

• 80g pine nuts

• 2 garlic cloves, chopped

• 120ml plus 1 tablespoon extra-virgin olive oil, divided

• 450g small (1-to 1 1/2-inch) red potatoes, halved

• 675g sugar snap peas, strings removed

• Garnish: flat-leaf parsley sprigs

How to make Sugar Snap Peas and Potatoes with Parsley Pesto

Pulse parsley with cheese, pine nuts, garlic, and 1/2 teaspoons each of salt and pepper in a food processor until finely chopped. With motor running, add 120ml oil in a slow stream, blending until incorporated and almost smooth.

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.

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).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.