minestrone sallad
350 g young potatoes
220 g hericot verts
450 g asparagus
450 g pasta
0.5 cup of pesto
450 g white beans
150 g roasted peppers
salt, pepper
i. place potatoes in a pan and cover with cold water. bring to a boil and cook until tender. take out. slice into coins.
ii. boil water in a large pot. add salt.
iii. blanch (cook briefly in boiling water) haricot verts cut in half, asparagus, trimmed & cut into small pieces, until bright green (1-2 minutes).
iv. scoop the vegetables out and rinse with cold water. submerge them in the ice water until completely cool. drain, pat dry and set aside.
v. add pasta to the boiling water and cook until al dente. drain and cool off.
vi. mix together everything, the potatoes, asparagus, haricot verts, pesto, white beans, roasted peppers, salt and pepper.
vii. let sit for 1 hour.