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1. Peel the potatoes, place them in a large bowl, cover with cold water. Add about 1/2 tablespoon salt, stir, and let sit for at least 15 minutes (this will prevent the potatoes from falling apart once cooked.) Discard salted water, place the potatoes in a large pot and cook in boiling water for about 15 minutes, until a knife can be inserted all the way through. Drain, let cool.
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2. In the meantime, hard-boil the eggs in boiling water (about 10 minutes), then let cool. Cook the frozen peas in boiling water for just a few minutes, until they are just cooked but still firm and bright green (about 5 minutes). Drain and let cool.
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3. While the potatoes, eggs and peas are cooking, mix the herbs, Parmesan and pine nuts in a food processor, until you obtain a smooth paste. If it is too thick, add a bit of olive oil while you are processing. Season with salt and pepper.
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4. Once the vegetables and eggs have cooled down, cut the potatoes into large chunks, cut the eggs into quarters. Place the potatoes, peas and eggs in a large salad bowl. Add the pesto, and stir delicately. Serve immediately or refrigerate before serving.
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Source: Ottolenghi.
