Two bean and potato salad with creamy pesto

Recipe printed from www.easycheesyvegetarian.com

Ingredients

300 g (~ 10 1/2 oz) small new potatoes
1 tbsp oil
Salt
Black pepper
115 g green beans, halved (~ 1 cup when halved)
400 g tin butter beans, drained (235g, or ~ 1 1/4 cups, when drained)
2 medium tomatoes, cut into wedges

For the simple basil pesto:

1 small clove garlic, peeled
2 tbsp pine nuts (plus more to serve, if desired)
1 small bunch fresh basil
3 tbsp finely grated vegetarian parmesan-style cheese
2 tbsp extra virgin olive oil
4 tbsp water

To assemble:

125 g (~ 1/2 cup) mozzarella pearls
2 large handfuls salad leaves

Instructions

Cut the new potatoes in half lengthwise, and toss in a little oil. Lay them on a baking tray, and season with salt and pepper. Roast at 190°C (Gas Mark 5 / 375°F) for around 15-20 minutes, until they are slightly soft, but not yet fully cooked.
Add the green beans and butter beans to the tray (add a dash more oil if needed), and return to the oven for a further 10-15 minutes. Then add the tomato wedges, and roast for 10 minutes more. Some of the butter beans may ‘pop’ during cooking, but that’s okay! They look a bit strange, but they taste the same.
While the vegetables are cooking, prepare the simple basil pesto. Add the garlic and pine nuts to a mini food processor, along with the basil and grated parmesan. Blitz thoroughly to give a creamy paste. Add the extra virgin olive oil and a small dash of water, and blitz again. Continue adding water until the pesto reaches a pourable consistency (I needed around 4tbsp in total). Remember that not all food processors have water-tight lids, so pulse the button carefully!
When the vegetables are ready, transfer them to a large mixing bowl, and add as much of the pesto as you like (you’ll probably have a decent amount left over). Add the mozzarella pearls and a bit more salt and pepper if necessary, and toss to coat. You can serve the salad warm, or keep in the fridge and serve cold. Just before serving, add a couple of good handfuls of salad leaves, and toss again. Serve with a few more pine nuts and an extra drizzle of pesto, if desired.

Nutrition

Nutrition Facts

Two bean and potato salad with creamy pesto

Amount Per Serving (0 g)

Calories 0

% Daily Value*

Fat 0g0%

Saturated Fat 0g0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg0%

Sodium 0mg0%

Potassium 0mg0%

Carbohydrates 0g0%

Fiber 0g0%

Sugar 0g0%

Protein 0g0%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.