Green bean and potato bake with pesto

Ingredients

For 1 serving

• Potatoes200 g
• Green beans150 g
• Basil pesto20 g
• Eggs1
• Parmigiano Reggiano10 g
• Pine nuts5 g
• Saltto taste

Contains: lactose, nuts, eggs,

In season: June – September

Method

1. Put a pan of water on to boil and preheat the oven to 200 °C (conventional). Peel the potatoes and cut them into roughly 2 cm chunks; top and tail the green beans and cut them into three.
2. When the water boils, salt it, add potatoes and beans and cook for 12 minutes, until the potatoes mash easily with a fork. Drain well.
3. Roughly mash the potatoes in a bowl and mix them with the beans, the pesto and the beaten egg; taste and add salt if needed (the pesto is already salty).
4. Transfer to a single-portion baking dish, level it and sprinkle with the grated Parmigiano Reggiano and the pine nuts.
5. Bake at 200 °C for 15 minutes, until the top is crisp and the pine nuts are golden.