Preheat oven to 425°F (220°C). Wash and dry the pee wee potatoes, then drizzle with olive oil and season with kosher salt and black pepper. Toss to coat and arrange cut-side down on a half-sheet pan.

Roast potatoes for 15 minutes. Add sliced red spring onions and continue roasting for an additional 25 minutes or until golden brown and tender.

Remove from oven and let cool for about 10 minutes.

In a mixing bowl, combine arugula, radishes, and remaining chopped green onion stems.

In a food processor, combine arugula, basil, chives, garlic, pine nuts, and Pecorino Romano cheese. Pulse until finely chopped. Drizzle in olive oil until desired consistency is reached, then add lemon zest, lemon juice, honey, and season with salt and pepper.

Add warm roasted potatoes and onions to the bowl with arugula and toss with the pesto.

Serve warm or at room temperature, garnished with cracked black pepper.