Name: Sugar Snap Peas and Potatoes with Parsley Pesto
Cook time: 30 min
Total time: 45 min
Yield: Makes 8 servings
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

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Sugar Snap Peas and Potatoes with Parsley PestoRoland Bello

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.

Cooks' note:

Pesto can be made 2 days ahead and chilled, its surface covered with plastic wrap.

Recipe notes

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