Asparagus and green beans with feta and walnut pesto

What a collision of events - summer has hit in Todmorden, so let's make the most of the weather with some delicious in season asparagus, it's also National Vegetarian Week and Love Your Local Market fortnight ... so I made this fabulous dinner with every single ingredient available from Todmorden Market.  Feta from The Crumbly Cheese, Olive oil, walnuts and garlic from me (The Mediterranean Pantry), and all the veg from Kevin on the outside market.




Baby new potatoes
Green beans
Asparagus
Feta

Baby spinach
Baby plum tomatoes
Spring onions
Radish

Walnuts
Extra virgin olive oil
Garlic
Lemon
Mint
Basil

1.  Boil the potatoes.
2.  Steam the asparagus and green beans over the potatoes.  To prep the asparagus simply bend it gently, it will naturally snap where the stem gets a bit woody.  Top and tail the beans, and but them in half.  I steam the veg over the potatoes - put them on 5 minutes after the potatoes have come to the boil.
3.  Meanwhile make the pesto.  Whizz together a small handful of walnuts, two big handfuls of basil and about 8 mint leaves with 2 big cloves of garlic (just peel and crush slightly with the back of a knife and add to the food processor), with a glug of olive oil, a spritz of lemon juice and grated lemon zest.
4.  Toss together baby spinach, tomatoes, spring onions and radish with a drizzle of olive oil.
5.  Chop feta into chunks.
6.  Gently toss together potatoes, beans and asparagus with the feta chunks, and drizzle with the pesto (you don't need that much, it packs a punch).
7.  Serve with the salad, scoff.