I bought a nice portion of fresh peas and broad beans on the market. Shelling them is a really mindful thing, although you can have good frozen ones instead if you lack time.
I decide to remove only the outer part, as they are so fresh. My total eatable portion is approximately 500 grams. Blanch shortly in salted,water. Drain.
Chop 500 grams sweet potatoes in cubes of 1,5/2cm. Mix with a drizzle of olive oil, dried basil, pepper and salt. Bake in the oven or airfryer until crispy.
Make a pesto with 1 garlic clove, 40 grams of pistacchio, 10 cherry tomatoes, a handful of fresh basil, a drizzle of olive oil. Add pepper and salt.
Chop and fry 4 garlic cloves in a drizzle of olive oil. Add the beautiful green peas and broad beans. Fry and stir for a few minutes.
Take a large plate. Spread the potatoes and greens. Finish with the pesto and pecorino semi- stagionato ( 100 grams for 2p).
Delicious, fabulous, healthy food!
Doc V's Healthy Kitchen 