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Sugar Snap Peas and Potatoes with Parsley Pesto
- 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:View on Epicurious
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