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Receta Sno Peas with Potatoes, Shallots and Tarragon Pesto
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"

Calificación: 4.5/5
Avg. 4.5/5 2 votos
  Estados Unidos American
  Raciónes: 6

Ingredientes

  • 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

Direcciones

  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.