Photo: Lars Blankers
Sugar Snap Peas and Potatoes with Parsley Pesto
8 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
556
Calories
10g
Protein
33g
Fat
60g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups flat-leaf parsley sprigs
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup pine nuts
- 2 garlic cloves, chopped
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
- 1 pound small (1-to 1 1/2-inch) red potatoes, halved
- 1 1/2 pounds sugar snap peas, strings removed
- Garnish: flat-leaf parsley sprigs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes