Instructions: Peel and cut the potatoes into thick slices then steam or boil them until just tender. Do not overcook because they will break up.

Meanwhile, make the pesto by processing the rocket with the pistachio nuts, olive oil and garlic cloves. Season to taste with salt and pepper.

Once the freshly cooked potatoes are just tender, drain them immediately then toss with the butter. Add the pesto and chopped rocket leaves and toss thoroughly.

Serve at room temperature with plenty of freshly ground black pepper.

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