Add instant flavour to your meal with Leggo's basil pesto. It's perfect in this classic salad.
Serves88
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + Cooling time
+ Cooling time
Ingredients
1kg baby white potatoes
200g green beans, trimmed, halved lengthways
2 tsp olive oil
50g sliced pancetta
190g jar Leggo’s Basil Pesto
1 1/2 tbs lemon juice
1/4 cup (40g) pitted kalamata olives
4 soft-boiled eggs, peeled, halved
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the potatoes in a large saucepan of boiling water for 10 mins or until tender. Use a slotted spoon to transfer the potatoes to a large heatproof bowl. Set aside to cool. Add the beans to the pan and cook for 3 mins or until just tender. Refresh under cold water. Drain well.
Step 2
Meanwhile, heat the oil in a frying pan over medium-high heat. Cook the pancetta for 1-2 mins each side or until crisp. Transfer to a plate lined with paper towel. Set aside to cool. Tear into pieces.
Step 3
Use a sharp knife to halve or quarter the potatoes. Combine the pesto and lemon juice in a small bowl. Add the beans, olives and half the pesto mixture to the potato in the bowl and toss to combine. Season.
Step 4
Transfer potato mixture to a serving bowl. Top with the egg and pancetta. Season. Drizzle with the remaining pesto mixture and serve immediately.
Add instant flavour to your meal with Leggo's basil pesto. It's perfect in this classic salad.
Method
Step 1
Cook the potatoes in a large saucepan of boiling water for 10 mins or until tender. Use a slotted spoon to transfer the potatoes to a large heatproof bowl. Set aside to cool. Add the beans to the pan and cook for 3 mins or until just tender. Refresh under cold water. Drain well.
Step 2
Meanwhile, heat the oil in a frying pan over medium-high heat. Cook the pancetta for 1-2 mins each side or until crisp. Transfer to a plate lined with paper towel. Set aside to cool. Tear into pieces.
Step 3
Use a sharp knife to halve or quarter the potatoes. Combine the pesto and lemon juice in a small bowl. Add the beans, olives and half the pesto mixture to the potato in the bowl and toss to combine. Season.
Step 4
Transfer potato mixture to a serving bowl. Top with the egg and pancetta. Season. Drizzle with the remaining pesto mixture and serve immediately.
