Active Time

　　30 min

　　Total Time

　　45 min

　　There's an abundance of parsley at the end of summer, so why not use some instead of basil in your pesto? The herb brings a subtle sharpness to these peas and potatoes.

　　

Ingredients

Makes 8 servings

　　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

　　

Step 1

Pulse parsley with cheese, pine nuts, garlic, and 1/2 teaspoon each of salt and pepper in a food processor until finely chopped. With motor running, add 1/2 cup oil in a slow stream, blending until incorporated and almost smooth.

　　

Step 2

Cover potatoes with water in a medium pot and season well with salt, then boil until tender, 10 to 12 minutes. Drain in a colander.

　　

Step 3

Heat remaining tablespoon oil in a wide medium pot over medium-high heat until it shimmers. Sauté sugar snaps until crisp-tender, about 4 minutes. Remove from heat and add potatoes and pesto, stirring gently to coat. Transfer to a serving dish to cool quickly (so pesto doesn't separate).

　　Cooks' note:

　　Pesto can be made 2 days ahead and chilled, its surface covered with plastic wrap.