Beans300 gmbaby green beans, trimmed300 gm yellow (wax) beans, trimmed600 gm waxy potatoes, such as pink eyeTo serve:extra-virgin olive oilPesto75 gm (about 1 bunch) basil leaves 3 clovesgarlic50 gm (1/3 cup) pine nuts¼ cup finely grated parmesan80 ml (1/3 cup) extra-virgin olive oil
Bring a large pot of salted water to the boil, add green beans and cook for 5-6 minutes or until just tender. Using a slotted spoon, transfer to a colander and refresh under cold running water. Repeat with yellow beans.
Place potatoes in a saucepan, cover with cold, salted water and simmer over medium heat for 15 minutes or until tender. Drain, cool slightly, peel and quarter.
For pesto, combine basil leaves, garlic and a pinch of sea salt in a mortar and, using a pestle, coarsely crush, add pine nuts and parmesan and pound to a smooth paste, stir through oil and season to taste with sea salt and freshly ground black pepper.
In a large bowl, combine beans and potatoes, season to taste and serve drizzled with pesto and extra-virgin olive oil.