Gratin with new potatoes, green beans and pesto Genovese

Ingredients for 2 servings:

• 500 g potatoes, new, small
• 1 tsp caraway seeds, whole
• 225 g green beans
• 1 tbsp olive oil
• 75 ml Pesto Genovese
• 5 tbsp vegetable broth (liquid broth)
• 125 g ricotta
• some salt and pepper
• 14 basil leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Topped with ricotta

Brush the potatoes and cook in boiling salted water with the caraway seeds for about 20 minutes. Drain, rinse, and peel. Trim and halve the beans, then cook in boiling salted water for 10 minutes, then rinse and drain well. Preheat the oven to 220°C (top and bottom heat). Mix the broth with the pesto and season with salt and pepper if desired. Mix the pesto with the potatoes and beans and divide between two small baking dishes (each about 15 cm in diameter). Distribute several dollops of ricotta over the top. Bake in the hot oven for 15 minutes. Drizzle with a little olive oil and sprinkle with the basil leaves.