Potato And Green Bean Salad With Arugula Pesto

Ingredients

• 1 pound small, waxy potatoes, such as red-skinned
• 2 tablespoons kosher salt
• 8 ounces green beans, trimmed and halved
• 2 ounces baby arugula (about 3 cups loosely packed leaves)
• 1/4 cup loosely packed fresh mint leaves
• 3 tablespoons extra-virgin olive oil
• 1 or 2 garlic cloves, coarsely chopped (use the larger amount if you are a garlic lover)
• 1/4 teaspoon kosher salt
• 1 ounce grana padano or parmigiano-reggiano, grated (about 1/4 cup)
• freshly ground black pepper
• 1/2 cup toasted walnut pieces (optional)