Having a fresh and flavorful pesto sauce on hand is a great way to add flavor to just about any type of fresh produce. Whether it is homemade or store bought, the combination of fresh herbs, pine nuts, garlic, Parmesan cheese, and olive oil is a flavor combination that I find hard to resist. I love this recipe for Roasted Fingerling Potatoes with Peas & Pesto: buttery potatoes and sweet roasted cherry tomatoes tossed together with tender fresh peas and the pesto sauce of your choice. A tasty side dish perfect for that warm weather barbeque and a welcomed update on the classic potato salad.
Roasting the potatoes along with the cherry tomatoes
(To view this recipe, click on the blue title of the blog post above*)
Roasted Fingerling Potatoes with Peas & Pesto
Ingredients:
- 1 lb. fingerling potatoes, scrubbed, dried and halved lengthwise
- 1 pint cherry tomatoes
- Extra virgin olive oil
- Salt & pepper
- 2 cups fresh peas
- ½ cup pesto sauce
Directions:
- Preheat the oven to 375 degrees. Lay the halved potatoes and the cherry tomatoes in a single layer on a baking sheet. Toss with olive oil and season with a pinch of salt and pepper. Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender.
- In the meantime, place the fresh peas in a small saucepan and cover with water. Bring to a boil, reduce to a simmer, and cook for 5-7 minutes or until tender. Drain and place in a large mixing bowl.
- Place the cooked potatoes and tomatoes in the bowl along with the peas; add in the pesto sauce and toss together. Serve the salad room temperature or warm.
Tagged: basil pesto, cherry tomatoes, fingerling potatoes, fresh peas, peas, pesto, pesto sauce, roasted potatoes, roasted tomatoes, side dish, vegetarian
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