Jacket Potatoes with Pesto Sauce and Peas

Jacket Potatoes with Pesto Sauce and Peas

Vegetarian
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Preparation time
30min
Serving(s)
2

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

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