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Sno Peas with Potatoes, Shallots and Tarragon Pesto

Ingredients

  • 6 shallots, or less if they're large, sliced
  • 6 small red or yellow potatoes, cut into chunks
  • 6 T olive oil
  • salt
  • pepper
  • 1/4 c fresh tarragon
  • 2 T fresh parsley
  • 2 T slivered almonds
  • 1 T Parmesan cheese, grated
  • 8 oz sno peas
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Sno Peas with Potatoes, Shallots and Tarragon Pesto

by Kyra Martin
Servings: 6
 

Directions

  1. Heat the oven to 425.
  2. Toss the potatoes and shallots with 2 T of the olive oil, salt and pepper.
  3. Roast for about 30 minutes until everything is caramelized and the potatoes are tender.
  4. Place the tarragon, parsley, and almonds into a food processor.
  5. Blend until everything is minced finely.
  6. Turn the processor back on and stream in the remaining 4 T of olive oil.
  7. Finally blend in the Parmesan.
  8. Bring a pot of water to a boil and salt it.
  9. Add the sno peas and cook for about 1 or 2 minutes until tender, but still crisp. Drain.
  10. Gently toss the peas, potatoes and shallots with the pesto.
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Summary

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2 votes | 5517 views
1 review | 1 comment

If you're not a huge fan of tarragon, you can use another type of pesto. I think it'd be great with traditional basil pesto, or arugula with walnut pesto. This is from "The 50 Best Plants on the Planet"

Reviews

  • John Spottiswood
    October 28, 2013
    I've never had anything like this dish before, and I thought it was a wonderful combination of flavors! It reminds me a little bit of the great Indian Aloo dishes I love, but the seasonings are Italian and the snow peas remind me of Chinese cooking. I had 3-4 servings of this dish. It would be a good dish to serve to guests who enjoy fusion food.
    I've cooked/tasted this recipe!

    Comments

    • ShaleeDP
      ShaleeDP
      December 17, 2015
      I like veggies no matter how you do it. This recipe looks good to try. I will do soon, thanks for sharing.