This is a print preview of "Sno Peas with Potatoes, Shallots and Tarragon Pesto" recipe.

Sno Peas with Potatoes, Shallots and Tarragon Pesto Recipe
by Kyra Martin

Sno Peas with Potatoes, Shallots and Tarragon Pesto

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"

Rating: 4.5/5
Avg. 4.5/5 2 votes
  United States American
  Servings: 6

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.