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  • Sno Peas with Potatoes, Shallots and Tarragon Pesto

    2 votes
    Sno Peas with Potatoes, Shallots and Tarragon Pesto
    Servings: 6
    by Kyra Martin
    119 recipes
    >
    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"

    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

    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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    Reviews

    • John Spottiswood
      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.

      Comments

      • ShaleeDP
        ShaleeDP
        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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