You know I love a good pesto. And what’s better than pesto and potatoes??? When you throw some fresh peas into the mix.
Please use your favorite pesto. For this particular recipe I’m using a basil pesto, but my kale pesto recipe would also be delicious!
What you need:
- 1 ½ pounds potatoes (I prefer to keep the skins on)
- 1 cup peas, shelled
- ⅓ cup pesto, find recipes here
- Glug of oil
- Salt & Pepper
Cut spring potatoes half or quarters, depending on the size. There are so many nutrients in the skins, so I keep them on. You do you! Place in a pot and cover with cold water. This helps the potatoes cook evenly and become tender on the inside. Bring to a boil. Cook for 10-15 minutes until tender.
When your potatoes are about a minute from being perfect, throw the peas into the boiling water too. (This quickly cooks the peas.) Drain and pour into a bowl! Stir in the pesto and a glug of oil Season to taste. Serve warm or chilled.
*As long as your pesto is vegan, this recipe is plant based!