Four Bean Pesto Summer Salad

• 1 handful fresh basil
• 1 handful fresh mint leaves
• 1 handful toasted pinenuts
• 1-2 handfuls grated Parmesan
• 2-3 cloves garlic
• salt & pepper to taste
• a couple glugs of good quality olive oil
• 2 handfuls fresh string beans, ends snapped off
• 1 can garbanzo beans (chickpeas)
• 1 can canelli beans
• 1-2 handfuls shelled edamame beans (can use frozen shelled edamame)

1. Boil some water in a pan to steam your string beans, being sure to cook them just slightly as we still want some crunch. Drain and set aside.
2. Meanwhile, in a blender or food processor, blend the mint, basil, pine nuts, and garlic cloves together, adding olive oil to create a pesto-like consistency. Add salt and pepper to taste.
3. Pour the pesto into a bowl and stir in the Parmesan. Rachel Ray says she prefers to stir it in because it keeps the colour "more green", you can listen to her or boycott this step and just throw the parm in with the rest of the pesto while still in the blender.
4. Next, add your green beans to the pesto, the full can of garbanzo beans, the full can of canelli beans and finally your shelled edamame beans. Stir together, and there you have it - pasta-less pasta! Easy, fool-proof, packed with healthy ingredients and you can forget about worrying about your beach bod for next weekend.

basil, handful fresh mint, handful, parmesan, garlic, salt, couple glugs, string beans, garbanzo beans, beans, edamame beans

Taken from food52.com/recipes/4747-four-bean-pesto-summer-salad (may not work)