This combination of creamy potatoes, savory pesto, and sweet fresh peas is dreamy, and almost as dreamy as the taste, is the simplicity of the recipe.
 4 Yukon gold or red potatoes
2-3 tablespoons of pesto + 1 tablespoon olive oil
2/3 cup peas (fresh or frozen)
1)  Bring a pot of water to a boil.  Place the potatoes in the water, cover, and cook at a simmer for
     30-40 minutes (or until tender when pierced with a fork).
2)  Meanwhile, mix the pesto with the olive oil until it comes to a thick dressing-like consistency.
3)  When the potatoes seem nearly done, gently simmer your peas in a separate pot until they plump
      and soft.
4)  Once the potatoes are cooked through, quickly cut them into cubes (at whatever size you most
     prefer).  Use a dry cloth, or additional utensil, to avoid burning your hands.
5)  Place the cubed potatoes in a bowl with the drained peas, and mix with the pesto dressing until
     thoroughly covered.
*Recipe c/o: I unfortunately cannot remember the title of the cookbook where I got this recipe from.  It was a camping cook book, and it looked fantastic. 🙂