Method
Bring the potatoes to the boil in a pan of salted water, simmer until tender then drain
Meanwhile, bring a pan of water to the boil. Add the edamame beans, peas and broad beans, remove from the heat and leave for 2 minutes if frozen, drain and rinse under cold water. Shell the braod beans then set aside. In a large bowl mix the mayo, pesto and lemon juice until combined, season with black pepper, add the potatoes while still warm and mix well to coat. Stir in the beans and basil leaves once cooled.
Ingredients
- 750g (1lb 10oz) baby new potatoes
- 125g (4½ oz) shelled edamame beans
- 125g (4½ oz) peas
- 175g (6oz) baby broad beans
- 2tbsp mayonnaise
- 3tbsp fresh pesto
- ½ tbsp lemon juice
- large handful basil leaves
-
Chocolate and hazelnut rouladeThis chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
-
Baileys CheesecakeThis no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
-
Chocolate torte with Baileys cream and salted pralineServe this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
-
Professional gardener explains why your gutter is the perfect place for growing salads this summerWho would have thought a piece of essential roofing maintenance could become the ultimate tool for growing salad leaves?
-
Monty Don shares the 'pleasant' task that ensures your sweet peas prosperIt turns out that not all garden tasks need to be taxing and muddy, Monty Don has shared the one job that you'll probably look forward to
-
Pippa Middleton's houndstooth coat and suede shoulder bag is the chic duo that will see you through to springShe's a big fan of houndstooth coats, but this one is top dog
