Lupins, potatoes and green beans with vegan basil pesto

Ingredients

For 1 serving

• Lupini beans170 g
• Potatoes150 g
• Green beans150 g
• Basil15 g
• Pine nuts8 g
• Nutritional yeast5 g
• Garlic0.5 clove
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: nuts, lupin,

In season: June – September

Method

1. Bring a pot of water to the boil. Meanwhile peel the potatoes and cut them into cubes of about 2 cm; top and tail the green beans and halve them.
2. Salt the water, cook the potatoes for 10 minutes, then add the green beans and cook for 6 more minutes, until the potatoes are tender and the beans still crisp. Before draining, keep a spoonful of the cooking water.
3. Meanwhile blend the basil with the pine nuts, nutritional yeast flakes, garlic, oil, a pinch of salt and the cooking water until you have a creamy pesto.
4. Peel the lupins by squeezing them between your fingers.
5. Combine the potatoes, green beans and lupins in a bowl and dress with the pesto while the vegetables are still warm.