1 kg new potatoes
300 g peas (deep-frozen)
1 bunch of spring onions
2 tbsp. olive oil
2 tbsp. of parsley (chopped)
180 g of pesto
salt pepper
Boil potatoes unpeeled until firm. Drain and halve
lengthwise. Cook peas in salted water until firm. Refresh and drain.
Wash spring onions and cut diagonally into small rings. Roast the
potatoes in oil and season with salt and pepper. Add peas and spring
onions and sauté for 3 minutes. Add the pesto and parsley, bring to a
boil and season with salt and pepper.
