Sno Peas with Potatoes, Shallots and Tarragon Pesto Recipe

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2 votes | 5517 views

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"

Servings: 6


Cost per serving $0.14 view details


  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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Nutrition Facts

Amount Per Serving %DV
Serving Size 6g
Recipe makes 6 servings
Calories 46  
Calories from Fat 42 91%
Total Fat 4.82g 6%
Saturated Fat 0.71g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 6mg 0%
Potassium 41mg 1%
Total Carbs 0.7g 0%
Dietary Fiber 0.1g 0%
Sugars 0.02g 0%
Protein 0.47g 1%
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  • John Spottiswood
    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!


    • 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.

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