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

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.
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.
3. Heat remaining tablespoon oil in a wide medium pot over medium-high heat until it shimmers. Saute 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).

flatleaf, pine nuts, garlic, extravirgin olive oil, red potatoes, sugar snap peas, flatleaf

Taken from www.epicurious.com/recipes/food/views/sugar-snap-peas-and-potatoes-with-parsley-pesto-354982 (may not work)