Instructions: Put potatoes in a saucepan with cold water to cover; bring to a boil and cook for 20 to 25 minutes, or until easily pierced with a sharp knife.

Drain and set aside.

For the pesto. Meanwhile, put basil, olive oil, pine nuts, Parmesan, garlic and salt in a food processor. Process until finely chopped. With the processor running, gradually add stock through the feed tube; process until smooth.

In a saucepan of boiling water or the microwave blanch snow peas for 1 or 2 minutes, or until tender crisp; refresh in cold water and drain.

Place snow peas in a large serving bowl along with pesto, red onions, red and green peppers, corn, green onions, pine nuts and lemon juice. When potatoes are cool enough to handle, cut into wedges and add to serving bowl; toss well to combine.

REF: "Enlightened Home Cooking" by Rose Reisman

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