A quick and simple Summer salad featuring white beans, asparagus, and purple potatoes, dressed with a dairy-free pesto made from basil, pine nuts, and lemon. It's refreshing and perfect for sunny days.
1: In a small food processor, combine pine nuts, lemon, basil, EVOO, and 1/2 tsp. salt. Process until smooth.
2: Fill a pot with cold water and salt, add the potatoes, and bring to a rolling boil over high heat. Boil until fork tender (about 15 minutes).
3: Cut the potatoes in half, then slice into half-moon slices and add to a bowl.
4: Strain the potatoes and submerge them in cold water to stop cooking.
5: Refill the pot with water and bring to a boil. Add asparagus for 1 minute, then prepare an ice bath.
6: Drain the asparagus and immediately transfer to the ice bath to stop cooking. Add to the bowl with the potatoes.
7: Drain and rinse the cannellini beans and add them to the bowl.
8: Add the pesto to the bowl and toss everything together. Taste for salt and adjust if needed, then serve.
