500 g new potatoes
300 g trimmed mange tout (snow peas) trimmed
3 tbs pesto
a few sprigs of fresh basil
3 - 4 tbs evo
1 tbs cider vinegar
salt & freshly ground pepper
Cook the new potatoes according to instruction (15 -18 minutes) and drain.
Cook the mange tout for 2 - 3 mins, drain and place in very cold water.
Add the evo, vinegar, salt & pepper to the pesto and mix.
Add 1/2 of the amount onto the warm potatoes and stir gently.
Add the mangetout, drizzle the remaining pesto. Chill slightly but this salad is
really best at room temperature.
Add a few chopped basil leaves before serving.
300 g trimmed mange tout (snow peas) trimmed
3 tbs pesto
a few sprigs of fresh basil
3 - 4 tbs evo
1 tbs cider vinegar
salt & freshly ground pepper
Cook the new potatoes according to instruction (15 -18 minutes) and drain.
Cook the mange tout for 2 - 3 mins, drain and place in very cold water.
Add the evo, vinegar, salt & pepper to the pesto and mix.
Add 1/2 of the amount onto the warm potatoes and stir gently.
Add the mangetout, drizzle the remaining pesto. Chill slightly but this salad is
really best at room temperature.
Add a few chopped basil leaves before serving.