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New potatoes, green beans, peas & pesto

New potatoes aren’t a variety of potato; rather, they are potatoes dug early in the season. They are waxy and have a thin papery skin — perfect for steaming and mashing.

This recipe by Brenda Fawdon is a simple, fresh take on your classic potato salad.

SERVES 4

1/2 bunch basil, leaves picked

1/2 bunch mint, leaves picked

2 cloves garlic

80g pine nuts or roasted blanched almonds

50g pecorino cheese, finely grated

Zest and juice from one lemon

50 ml extra virgin olive oil

Sea salt

Black pepper, freshly ground

600g new potatoes, cut in halves or thirds

200 g stringless green beans, diagonally cut in

half widthwise

150 g fresh peas (frozen okay)

extra virgin olive oil

20 g extra pecorino cheese

METHOD

Place herbs, garlic, nuts, cheese, zest, lemon, oil and

seasoning in a food processor, process to a puree

consistency and refrigerate.

Place the potatoes in a medium saucepan, cover with

plenty of cold water and bring to the boil. Cook for

8–10 minutes or until tender. Drain and set aside. Bring

another saucepan of water to the boil. Add the beans and

cook for 3 minutes, then remove and chill in iced water.

Set aside. Add the peas and cook for 2 minutes, chill in

iced water and set aside. In a large mixing bowl, mix

together the potatoes, beans, peas and pesto dressing.

Drizzle with olive oil and finely grate a little pecorino

cheese on top.

This recipe is from the sold-out Eat Local Volume 1 by Brenda Fawdon and Christine Sharp. Buy Eat Local Volume 2.