Ingredients
- For the vegetables:
- 1 pound small, waxy potatoes, such as red-skinned
- 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)
Directions
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For the vegetables: 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. Cut the potatoes in half if they are much larger than bite-size. Set aside.
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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.
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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.