A few days ago I
posted the recipe for my pea shoot pesto and today I'm showing you
what I cooked with it. I combined it with stuffed cheesy peppers and
new potatoes and the whole thing is a fairly quick dish.
500g baby new
potatoes
2 yellow peppers
200g mozzarella
cheese
Black pepper
Salt
For the pea shoot pesto:
250g
pea shoots
1dl
frozen peas
1-2
garlic cloves
Toasted
pine nuts
Olive
oil
Make
the pea shoot pesto first by defrosting the peas and chopping the
garlic. Then toast the pine nuts briefly in a dry frying pan. Put all
ingredients into a bowl and puree them into a fine paste.
Chop
the mozzarella into small pieces and mix it with the pesto. Season
lightly with salt and black pepper. The rest of the pea shoot pesto can be stored for a few days in the fridge.
Cut
the top off the yellow peppers and remove the seeds. Keep the lid.
Fill the peppers with the pesto and mozzarella mix and close the lid.
Bake them at 180C for about 30 minutes until the peppers are soft.
During the baking also boil the new potatoes until tender.
And
it's all done!
Your
VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.