Pesto Potato Salad

• 2 lb. (900 g) new potatoes, cut in half
• 1 Tbsp. extra virgin olive oil
• 1/8 tsp. black pepper
• 1 lb. (450 g) fresh asparagus spears, trimmed, cut into 1-inch lengths
• 2 carrots, cut diagonally into thin slices
• 1 cup frozen baby peas
• 1/2 cup CLASSICO Basil Pesto di Genova
• 2 Tbsp. finely chopped shallots

1. Heat oven to 400 degrees F.
2. Toss potatoes with oil and pepper; spread onto parchment-covered rimmed baking sheet.
3. Bake 25 to 30 min.
4. or until potatoes are tender and golden brown, turning occasionally.
5. Meanwhile, cook carrots in boiling water in large saucepan 2 min.
6. Add asparagus and peas; cook 1 to 2 min.
7. or until asparagus is crisp-tender.
8. Drain.
9. Place potatoes in large bowl.
10. Add carrot mixture, pesto and shallots; mix lightly.

extra virgin olive oil, black pepper, lengths, carrots, frozen baby peas, genova, shallots

Taken from www.kraftrecipes.com/recipes/pesto-potato-salad-189199.aspx (may not work)