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