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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']

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).

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