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Spring Pea & Potato Salad
by @happyskinkitchen

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Serves 1-2 people
Ingredients: 400g of baby or new potatoes – cut in half 1 1/2 cup of frozen peas a handful of watercress, rocket or baby spinach
For the pesto: 1 cup of carrot top greens 1/4 cup of pine nuts or cashews or walnuts the juice of 1/2 lemon 1 garlic clove a generous glug of extra virgin olive oil salt to taste Add the potatoes to a large pan filled with salted water and cook for 25 minutes until soft. In the meantime make the pesto. Add all the ingredients into a food processor and blitz until smooth and creamy. Add the frozen peas to the pan with the potatoes and cook for 1 minute. Drain and transfer it to a mixing bowl. Pour over the pesto and mix all together. Serve with the watercress
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