Snow Pea & Sweet Potato Salad with Walnut-Basil Pesto

Snow Pea & Sweet Potato Salad

with Walnut-Basil Pesto

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From the Test Kitchen

Snow peas are unique because you can eat the whole pea, including the pod. In the case of other peas, like English peas, the edible peas must be removed from their shells. The French word that refers to both snow peas and green beans is “mangetout,” which translates to “eat all.” Snow peas are best when they still have a little crunch, like in this salad dressed with fragrant basil pesto with walnuts.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Snow Pea & Sweet Potato Salad with Walnut-Basil Pesto
Title
  • 7 oz Cherry Tomatoes
  • 6 oz Snow Peas
  • 3 stalks Celery
  • 1 clove Garlic
  • 1 oz Parmesan Cheese
  • 1 Sweet Potato
  • 1 large bunch Basil
  • ¼ cup Walnuts
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut the tomatoes in half. Trim off the stems of the snow peas and peel away their strings. Thinly slice the celery on an angle. Peel and mince the garlic, smashing until it resembles a paste. Grate half the Parmesan cheese. Peel and medium dice the sweet potato. Pick the basil leaves off the stems. Finely chop the walnuts.
Boil the sweet potato:
2 Boil the sweet potato:
Add the sweet potato to the boiling water and cook 6 to 8 minutes, or until just cooked through, then drain thoroughly.
Make the pesto:
3 Make the pesto:
While the potato boils, make the pesto. Very finely mince the basil leaves along with the walnuts. In a small bowl, combine the basil-walnut mixture with the grated Parmesan, the garlic paste, and about 3 tablespoons of extra virgin olive oil. Stir until it resembles a thick paste. Season with salt and pepper to taste.
Cook the snow peas:
4 Cook the snow peas:
In large pan, heat some olive oil on medium-high until hot. Add the snow peas and cook about 1 minute, or until they star to turn bright green. Add the drained sweet potato to the pan with the snow peas and stir until the sweet potato is heated through. Season with salt and pepper.
Dress the salad & enjoy:
5 Dress the salad & enjoy:
In a large bowl, combine the cooked sweet potato and snow peas, half the tomatoes, half the celery, and the pesto. Stir to coat the vegetables in the pesto. Divide the salad between 2 plates. Garnish with the remaining tomatoes and celery. Use a vegetable peeler to shave the remaining Parmesan cheese on top. Enjoy!

Tips from Home Chefs

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Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut the tomatoes in half. Trim off the stems of the snow peas and peel away their strings. Thinly slice the celery on an angle. Peel and mince the garlic, smashing until it resembles a paste. Grate half the Parmesan cheese. Peel and medium dice the sweet potato. Pick the basil leaves off the stems. Finely chop the walnuts.
2 Boil the sweet potato:
Add the sweet potato to the boiling water and cook 6 to 8 minutes, or until just cooked through, then drain thoroughly.
Boil the sweet potato:
Make the pesto:
3 Make the pesto:
While the potato boils, make the pesto. Very finely mince the basil leaves along with the walnuts. In a small bowl, combine the basil-walnut mixture with the grated Parmesan, the garlic paste, and about 3 tablespoons of extra virgin olive oil. Stir until it resembles a thick paste. Season with salt and pepper to taste.
4 Cook the snow peas:
In large pan, heat some olive oil on medium-high until hot. Add the snow peas and cook about 1 minute, or until they star to turn bright green. Add the drained sweet potato to the pan with the snow peas and stir until the sweet potato is heated through. Season with salt and pepper.
Cook the snow peas:
Dress the salad & enjoy:
5 Dress the salad & enjoy:
In a large bowl, combine the cooked sweet potato and snow peas, half the tomatoes, half the celery, and the pesto. Stir to coat the vegetables in the pesto. Divide the salad between 2 plates. Garnish with the remaining tomatoes and celery. Use a vegetable peeler to shave the remaining Parmesan cheese on top. Enjoy!
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