Sugar Snap Peas and Potatoes with Parsley Pesto
Sugar snap peas are a good source of vitamin C, fiber, and antioxidants, making them a healthy addition to any meal.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Sugar Snap Peas and Potatoes with Parsley Pesto
Ingredients
Instructions
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Bring a pot of salted water to boil. Add the sugar snap peas and cook for 2 minutes. Drain and immediately transfer to an ice bath to stop the cooking process.
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In the same pot, boil the potatoes until fork-tender, about 10-15 minutes. Drain and set aside.
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In a small pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
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In a blender or food processor, combine parsley, almonds, lemon juice, sautéed garlic, salt, and black pepper. Blend until smooth.
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In a large bowl, combine the sugar snap peas, potatoes, and parsley pesto. Toss gently to coat.
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Let the dish rest for 5 minutes to allow the flavors to meld together.
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Serve as a side dish or as a light main course.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 25g9%
- Sugars 4g
- Protein 7g15%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
