![](https://static.wixstatic.com/media/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png/v1/fill/w_64,h_96,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png)
Sugar Snap Peas and Potatoes with Parsley Pesto
['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']
![](http://tappecue.net/sessionImages/recipes/sugar-snap-peas-and-potatoes-with-parsley-pesto-354982.jpg)
Pulse parsley with cheese, pine nuts, garlic, and 1/2 teaspoon each of salt and pepper in a food processor until finely chopped. With motor running, add 1/2 cup oil in a slow stream, blending until incorporated and almost smooth.
Cover potatoes with water in a medium pot and season well with salt, then boil until tender, 10 to 12 minutes. Drain in a colander.
Heat remaining tablespoon oil in a wide medium pot over medium-high heat until it shimmers. Sauté sugar snaps until crisp-tender, about 4 minutes. Remove from heat and add potatoes and pesto, stirring gently to coat. Transfer to a serving dish to cool quickly (so pesto doesn't separate).
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.