Spring Potato Bowl

new potatoes, sugar snap peas, radish, asparagus pesto

Serves: 2 | Time to Table: 25 minutes | Calories: 508 | Protein Category: Veggie | Allergens: Contains Tree Nuts (Walnuts) | Good Source of: Calcium, Fiber, Iron, Potassium, Protein, Vitamin A, Vitamin C


Equipment:

  • - Chef's Knife
  • - Colander
  • - Food Processor
  • - Liquid Measure
  • - Measuring Spoons
  • - Medium Mixing Bowl
  • - Medium Saucepan
  • - Microplane or Zester
  • - Spatula

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Asparagus Pieces
  • - Baby Red Potatoes
  • - Lemon
  • - Radishes
  • - Sugar Snap Peas
  • - Walnuts

Wine Pairings by @grapefriend

Roussanne is a floral, waxy white that’s a lovely match for vegetables and meaty walnuts.

Beer Pairings

American Pale Ale, Amber, Czech Pilsner (TK ’s Union Craft Brewing’s Duckpin Pale Ale)

What To Do:

1. Cook the Potatoes: Put a medium sauce pan filled ¾ of the way full with salted water over medium-high heat and allow to come to a boil. Quarter potatoes and add to the salted boiling water. Cook until you can just pierce with a fork (approximately 9 minutes). In the last minute, add the sugar snap peas to the pot. Allow to drain in colander while making pesto.

2. Zest lemon reserving 1 teaspoon zest (freeze the rest for a future use). Cut lemon in half.

3. Make Pesto: To the bowl of a food processor fitted with a blade attachment, add asparagus tips, walnuts, lemon zest, juice of half a lemon (use the other half to brighten your nails or freshen your garbage disposal), ½ teaspoon salt, ¼ teaspoon pepper, ¼ cup water and 2 tablespoons olive oil. Process until smooth.

4. In a medium mixing bowl, add potatoes, sugar snap peas, radish and JUST enough of the asparagus pesto to coat or serve pesto on the side (check the Pro Tip below for 3 Uses For Your Leftover Asparagus Pesto) Toss to coat. Salt and pepper to taste.

To Serve: Divide mixture between both bowls and sprinkle with salt and pepper.

Pro Tip:

3 Uses For Leftover Asparagus Pesto 1. Spoon over your morning eggs. 2. Use as a spread on your lunch sandwich. 3. Toss into warm pasta for a quick meal.

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