Today’s box held the first potatoes of the season – always a big hit in our household. With the green beans, tomatoes, zephyr squash and cucumber, it totally looks like summer now in my kitchen.
This recipe is adapted from “Herbivoracious” by Michael Natkin. Got basil pesto on hand, or some other version? Use that.
Ingredients:
1 pound small, waxy potatoes 2 tablespoons kosher salt 8 ounces green beans, trimmed and halved For the arugula pesto: 2 ounces baby arugula (about 3 cups loosely packed leaves) 1/4 cup loosely packed fresh mint leaves 3 tablespoons extra-virgin olive oil 1 or 2 garlic cloves, coarsely chopped (use the larger amount if you are a garlic lover) 1/4 teaspoon kosher salt 1 ounce Grana Padano or Parmigiano-Reggiano, grated (about 1/4 cup) To complete the salad: Freshly ground black pepper 1/2 cup toasted walnut pieces (optional)
Preparation:
For the vegetables: If your potatoes are of various sizes, cut them into roughly equivalent-sized pieces. Place the potatoes in a large pot of cold water with the salt. Bring to a boil over high heat, then lower the heat to maintain a vigorous simmer. When the potatoes are fork-tender, 10 to 15 minutes (depending on size), transfer them to a bowl with a slotted spoon. Add the green beans to the water and boil for 2 1/2 minutes. Transfer the green beans to a separate bowl. Rinse both vegetables in cold water until cool; drain well. Set aside.
For the arugula pesto: Combine the arugula, mint, olive oil, garlic, salt, and cheese in a mini food processor. Process until the mixture forms a fairly smooth paste with some texture left. Alternatively, you can use an immersion blender, or a regular blender if you make a double batch. Taste and adjust the seasoning.
To complete the salad: Toss the potatoes and green beans with the arugula pesto, several grinds of black pepper, and the walnut pieces, if using. Taste, add more salt if needed, and serve.