Pesto Potatoes with Peas & Eggs

Thank you for your concern over our dog Finn. I’m happy to report he is home dining on scrambled eggs and steak while enjoying a cocktail of medications morning, noon, and night. He seems comfortable, happy, and able to make a full recovery. Part of his treatment was a surgical removal of his gallbladder. So naturally, yesterday while we were outside Dylan noticed a pink fuzzy clump of towel and asked “Is that Finny’s gallbladder!?”. Thankfully no.

Our adorable preschool group visited The Grey Barn and Farm this morning to check on the animals being born and hatching this spring. They sell all kinds of dairy products and beautiful eggs from very happy chickens. You could probably rent out that chicken coop for $1,000 a week this summer…

PESTO POTATOES WITH PEAS & EGGS

3 farm fresh eggs
1 cup peas
1 3/4 lbs little potatoes (fingerling, red bliss, whatever you like)
1 cup pesto
2 tablespoons chopped mint
1/4 of a lemon

1. Prepare hard-boiled eggs. Place the eggs in a large saucepan and cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 13 minutes. Transfer eggs to a colander; place under cool running water to stop the cooking.

2. While eggs cook, boil the potatoes in salted water for 15-20 minutes or until soft but not falling apart. During the last 3 minutes, toss in the peas to soften.

3. Drain the potatoes and slice in half as soon as you can handle them (they will absorb more flavor when hot). Add to a large bowl then toss with pesto and peas. Sprinkle over mint and squeeze lemon. Finally, top with sliced egg. Taste and adjust the seasoning – be generous with salt and pepper.