Minestrone Salad

Ingredients for Minestrone Salad

• 350g fingerling or baby red potatoes

• 230g green beans, cut in half

• 450g asparagus, trimmed and cut into 1-inch pieces

• 450g gemelli or tubetti (or any short pasta you choose)

• 120ml pesto

• one 15 1/60g can cannellini beans (drained and rinsed)

• one 170g jar roasted peppers, sliced into strips

• salt and pepper to taste

1. Place 350g fingerling or baby red potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Spread them out on a baking sheet to cool, then slice the potatoes into 1/2-inch coins.

2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Add 230g green beans, cut in half, and 450g asparagus, trimmed and cut into 1-inch pieces so they're about the size of the pasta you're using, and blanch the vegetables just until they're bright green, 1 to 2 minutes. Scoop the vegetables out of the hot water with a spider or a strainer, rinse them with cold water, and submerge them in the ice water until completely cool, then drain, pat dry, and set aside.

3. Add 450g gemelli or tubetti (or any short pasta you choose) to the boiling water and cook until al dente. Drain the pasta and put it in a large bowl to cool a bit.

4. Toss in the potatoes, asparagus, green beans, 120ml pesto, one 15 1/60g can cannellini beans (drained and rinsed), one 170g jar roasted peppers, sliced into strips, and salt and pepper to taste. If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.

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