- Portion size 10 servings
- Credits : Jodi Borneman
MethodPut the potatoes in a saucepan and add cold water to cover. Bring to a boil and cook for 20 minutes to 25 minutes, or until easily pierced with a sharp knife. Drain and set aside.
Spary a non stick skillet with cooking oil and place over high heat.
Saute the corn until browned, stirring often about 5 minutes. Set aside.
While the potatoes are cooking and cooling, make the pesto. Place the basil, oil, pine nuts, cheese, garlic, and salt in a food processor, and process until finely chopped. With the motor running, gradually add the stock through the feed tube process until smooth.
Bring a saucepan of water to a boil and blanch the snow peas for 1 to 2 minutes or until tender crisp (or use a microwave oven). Immerse in cold water to stop the cooking process and drain.
Place the snow peas in a large serving bowl. Add the red onion, red and green pepper, green onion, pine nuts and lemon juice. Add the corn and pesto. When the potatoes are cool enough to handle, cut them into wedges and add to the serving bowl. Combine gently and serve immediately.