(Serves 4 as a side dish)

• 2 cups green beans, cleaned and trimmed
• 2 cups pee wee potatoes, washed
• 1/3 cup Pesto
• 1/3 cup Parmesan cheese, shaved
• Kosher salt
• black pepper

Prepare an ice bath by filling a large bowl halfway with ice, and then enough water to fill the bowl 3/4 of the way. In a medium (4 qt) pot, bring 3 qts of water and 2 tbsp salt to a boil.  Once water boils, add green beans and cook until bright green (this will take under a minute). Using a spider or strainer, remove green beans (leave pot on stove as you will use it to cook potatoes), then plunge green beans into the ice bath.  Add potatoes to boiling water.  While potatoes are cooking, drain green beans into a colander (removing any ice cubes), then place green beans onto a plate lined with two sheets of paper towel.  Gently blot dry green beans. Towel dry bowl used for ice bath as you will use it to toss salad.  Once potatoes are done (a paring knife or fork inserts easily), drain into colander. Once drained, place potatoes in large bowl. Add green beans and pesto to bowl, then toss gently.  Add cheese, then toss again.  Season to taste with Kosher salt and black pepper and serve immediately.