Artichoke & New Potato Packets With Pesto

8oz new potatoes, thinly sliced (1 1/2 cups)
1/2 cup vegetable broth
1 12oz pkg frozen artichoke hearts, thawed
2 cups fresh or thawed frozen baby peas
2 medium leeks, white and light green parts chopped (1 cup)
3 Tbs prepared pesto
3 Tbs grated Romano cheese
1/2 cup fresh chopped basil

1) Preheat oven to 400F. Place 4 16-inch lengths of aluminum foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular “bowl” with 1/2-inch sides. Coat insides of foil with cooking spray.
2) Arrange overlapping slices of potatoes in oval shape over bottom of each packet. Season with salt and pepper, if desired, and drizzle each with 2 Tbs. broth.
3) Combine artichoke hearts, peas, leeks, and pesto in medium bowl, and season with salt and pepper, if desired. Divide artichoke mixture among packets. Fold other half of foil over ingredients, and seal edges in overlapping folds until packets are sealed. Transfer to baking sheet, and bake 25 to 30 minutes.
4) Transfer packets to serving plates. Let each person open packet slowly and carefully - escaping air will be hot. Sprinkle with Romano cheese and basil.

Review: This was pretty easy to make and fun! I used up the last bit of frozen pesto that I’d made from last year’s attempt to grow basil. I gave up this year, as all my plants froze and died. Summer continues to evade us. But, it also allows me to use the oven without making the kitchen too hot. Thank goodness, because this was a yummy dinner to have.