Pesto is not just for pasta anymore my friends. Sweet peas, crunchy potatoes with creamy centers, and smooth salty pesto combine to create a dish that is not easily forgotten. The best part may be that cutting potatoes is the most work that has to be done to create this intriguing dish.
Peas and pesto have always reminded me of springtime so this is perfect for the warmer weather that is headed this way!
Brad and I split this as an entree but I think it would be a great side dish as well.
1 1/4 lbs small red potatoes washed and quartered
1 tsp olive oil
1 1/2 cups no salt frozen peas
1/4 cup pesto
parmesan cheese
Preheat oven to 425 F
Toss potatoes with oil and spread out on a tinfoil lined cookie sheet
Bake for 35-40 minutes stirring once or twice (if they stick to the pan they are not ready to be stirred)
Thaw peas in the microwave and drain any excess water
Add to a bowl with the pesto, once the potatoes are cooked (golden brown, a little crunchy on the outside, and easily pierced with a fork) add them to the bowl as well
Gently toss with a spatula to coat the peas and potatoes with the pesto
Top with a little parmesan cheese if desired
Top with a little parmesan cheese if desired
Servings 4
Per serving 230 calories
