|1 kg||small potatoes|
|2 x 410 g tins||Rhodes Quality Green Beans Cross Cut — drained|
|30 ml||basil pesto|
|salt and freshly ground black pepper|
|fresh basil leaves — to serve|
Place the potatoes in a large saucepan of water and boil until tender.
Drain and cool.
Cut the potatoes in half.
Place the potatoes and the Rhodes Quality Green Beans in a bowl.
Mix together the pesto and the yoghurt.
Season well to taste.
Pour the pesto dressing over the potatoes and beans and gently toss to mix.
Garnish with fresh basil leaves.
Refrigerate until serving.