Warm Potato Salad with Pesto

By Dianewaldron

Ingredients

• 1 lbs New potatoes
• 1 t Salt
• 1 lbs Asparagus, trimmed & cut into 1/2 inch pieces
• 1 C Canned Chickpeas
• 2 T Fresh Parsley, chopped
• 1/4 C Pesto
• 1 Small Shallot, minced
• 2 T Olive Oil
• 1 T Lemon Jice
• 1/2 t salt
• 1/4 t Pepper
• 2 1/2 oz Prosciutto, chopped (6 slices)

Details

Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

In a large saucepan, cover 1 pound new potatoes by 2 inches of water and 1 teaspoon salt; bring to a boil. Add 1 pound asparagus, trimmed and cut into 1/2 inch pieces, and cook until tender, 3 minutes. Using a slotted spoon, transfer asparagus to a large bowl. Continue cooking potatoes until tender, 15 minutes more. Drain and set aside until cool; then slice and add to bowl with asparagus along with 1 cup canned chickpeas and 2 tablespoons chopped fresh parsley.

In a small bowl, mix 1/4 cup pesto; 1 small shallot, minced; 2 tablespoons olive oil; and 1 tablespoon lemon juice. Season with 1/2 taspoon salt and 1/4 teaspoon pepper. Pour over salad and gently toss. top with 2 1/2 ounces chopped prosciutto and serve.