Spring Potato Bowl

new potatoes, sugar snap peas, radish, asparagus pesto

1767,1707 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 481 | Category: Gluten-Free, Low-Calorie, Pescatarian, Vegetarian | Allergens: Contains Tree Nuts (Walnuts) | Excellent Source of: Fiber, Iron, Potassium, Protein, Vitamin A, Vitamin C | Good Source of: Calcium


  • - 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

An American pale ale, amber or Czech pilsner will pair perfectly with this seasonal dish.

What To Do:

Spring Potato Bowl - Step 1

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.

Spring Potato Bowl - Step 2

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

Spring Potato Bowl - Step 3

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.

Spring Potato Bowl - Step 4

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.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.