Potato-pasta salad (5 servings)

• 50 g green pesto
• 1/2 tbsp virgin olive oil
• 2 1/2 tsp salt
• 2 tsp lemon juice
• 1 mashed anchovy
• 75 g spaghetti
• 50 g blanched sliced mushrooms
• 100 g blanched green beans
• 400 g cold boiled potatoes

1. Mix pesto, oil, salt, lemon juice and anchovy in a bowl.
2. Break spaghetti up into 5 cm lengths.
3. Boil spaghetti 10 minutes.
4. Mix them into the bowl just after the water has been drained from them. Stir the bowl so that all the spaghetties are coated with a layer of dressing.
5. Put the mushroom slices into the bowl.
6. Cut the green beans into 3 cm lengths.
7. Put them into the bowl.
8. Stir thoroughly so that the dressing becomes uniform.
9. Cut potatoes into 1 cm thick slices.
10. Put the potato slices into the bowl. To prevent them from sticking together, toss them in the salad each time you add a few pieces, so that they are coated with the dressing.
11. Put the salad in the fridge. It is ready to eat after 1 hour.

Blanching of mushrooms takes 3 minutes.

Blanching of green beans takes 3 minutes.

The salad is eaten cold. It can last for up to five days in the fridge.

You can vary the salad by mixing in some plucked green salad leaves, before you eat it.