Mmmmh!
Handy tip: Before you add the onion to the dish, you can fry it in the oil used for the aubergines. If you want a...
Jacket Potatoes with Pesto Sauce and Peas
Jacket Potatoes with Pesto Sauce and Peas
Vegetarian
Ingredients
4
potatoes, firm-fleshed, medium-sized
20
g olive oil
5
g Guérande sea salt
200
g frozen peas
1
red onion, thinly sliced
1
tablespoon double cream
For the pesto sauce
1/2
bunch flat-leaf parsley, roughly chopped
10
mint leaves
40
g Parmesan, roughly grated
30
g toasted pine nuts, crushed
60
g olive oil
1
garlic clove, finely chopped
Preheat the oven to 200°C
Wash the potatoes in water and dry thoroughly before pricking them all over with a fork
Coat them in the olive oil and Guérande sea salt
Bake in the oven for about 50 minutes
Blanch the peas for 30 seconds in salted, boiling water
To serve
When you take the potatoes out of the oven cut a cross in the skin
Season with black pepper and Guérande sea salt
Garnish with one tablespoonful of double cream and one tablespoonful of pesto sauce
To finish off the dish, add the peas and sliced red onion before serving