This dish is inspired by a dish I eat at an Italian cafe on Clerkenwell Rd when I worked near there over 12 years ago. I remember having a lasagne layered with bechemel sauce, fresh pesto, green beans and sliced potato…it was divine, such a hearty combination of carby satisfaction.
This is my take today using kale and almonds instead of basil and pine nuts in the pesto. The pesto is dolloped onto freshly steamed runner beans and new potatoes, super delicious and a lovely light dinner with a glass of red wine.
Pinch of salt
Add all of the ingredients into a food processor and blitz until a smooth paste
Diagonally sliced runner beans steamed
Make sure that your water to boil or steam the vegetables are well salted. Seasoning is everything in this dish. Once all 3 components are ready (potatoes, beans and the pesto) arrange artfully on a plate and tuck in.