Having pesto sauce, whether fresh or store-bought, in the kitchen is a simple way to brighten up a variety of dishes. Tossed with your favorite pasta, or even as a topping to baked fish or chicken, another great way to use pesto sauce is in a healthy side dish like this one. With the fresh flavors of basil, nuts, lemon juice and shredded cheese, I tossed some steamed potatoes and snap peas together with some peppery watercress and the pesto sauce. Keep in mind that pesto sauce freezes and defrosts very nicely, so next time you make or buy a batch, make a lot and keep some in the freezer for a handy way to liven up a number of dishes!
(To view this recipe, click on the blue title of the blog post above*)
Snap Peas with Potatoes, Pesto & Watercress
Ingredients:
- 1/2 cup pesto sauce
- 1/2 lb. fingerling potatoes, halved
- 4 oz. sugar snap peas
- 1 lemon, cut into wedges
- Fresh watercress, for serving
Directions:
- Bring a pot of salted water to a boil. Add in the potatoes and cook for 8-10 minutes or until tender when pierced with a knife. Drain and place in a mixing bowl. Next, add the snap peas into the water and blanch for 2 minutes.
- Combine the potatoes, snap peas and pesto together in the mixing bowl. Serve over watercress with lemon wedges for squeezing.
Tagged: basil pesto, fingerling potatoes, pesto sauce, potato and snap pea salad, potatoes, snap peas, steamed potatoes, watercress
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