Распечатать
E-mail
Add a photoIf 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"
Порций: 6
| Tags: |
Ингредиенты
- 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
Инструкции
- Heat the oven to 425.
- Toss the potatoes and shallots with 2 T of the olive oil, salt and pepper.
- Roast for about 30 minutes until everything is caramelized and the potatoes are tender.
- Place the tarragon, parsley, and almonds into a food processor.
- Blend until everything is minced finely.
- Turn the processor back on and stream in the remaining 4 T of olive oil.
- Finally blend in the Parmesan.
- Bring a pot of water to a boil and salt it.
- Add the sno peas and cook for about 1 or 2 minutes until tender, but still crisp. Drain.
- Gently toss the peas, potatoes and shallots with the pesto.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 6g | |
| Recipe makes 6 servings | |
| Calories 46 | |
| Calories from Fat 42 | 91% |
| Total Fat 4.82g | 6% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 41mg | 1% |
| Total Carbs 0.7g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.47g | 1% |
Отзывы
28 октября 2013
I've never had anything like this dish before, and I thought it was a wonderful combination of flavors! It reminds me a little bit of the great Indian Aloo dishes I love, but the seasonings are Italian and the snow peas remind me of Chinese cooking. I had 3-4 servings of this dish. It would be a good dish to serve to guests who enjoy fusion food.Этот рецепт был приготовлен/опробован мной!
Комментарии
17 декабря 2015I like veggies no matter how you do it. This recipe looks good to try. I will do soon, thanks for sharing.
Loading older comments, please wait...
