Cutlet with peas, new potatoes and sundried tomatoes with vegetable pesto
CUTLET WITH PEAS, NEW POTATOES AND SUNDRIED TOMATOES WITH VEGETABLE PESTO
2
Persons
35
Minutes
very easy
Difficulty
main course
Type
Ingredients
1 pack of Kioene Vegetable Schnitzels
6 new potatoes
160 g shelled peas
6 sundried tomatoes in oil
salt
For the vegetable pesto
20 basil leaves
½ clove of garlic
80 ml of EVOO
salt
METHOD
Wash the potatoes without peeling them and boil them in lightly salted water for 20-25 minutes or until tender when pricked with a fork.
At the same time, plunge the peas into lightly salted water for 3-4 minutes; drain and let them cool.
Also drain the potatoes, let them cool, cut them in half and mix them with the peas.
While the potatoes are cooking, combine the basil leaves with garlic, oil and a pinch of salt in a jug and blend them with an immersion blender until smooth and creamy.
Cook the schnitzels as indicated on the package; in the meantime, roughly chop the sundried tomatoes.
Season the potatoes and peas with pesto and serve with the schnitzels and sundried tomatoes.
