Yautía/Malanga with Pesto Picante

White malanga can be quite creamy and light textured when very hot, but it becomes stodgy and waxy as it cools. Sauce helps retain the lighter texture. This one is vivid green in scent and color and frothy in texture, thanks to green pepper’s juiciness. Serve the dish with room-temperature pork or chicken, which both benefit from the sauce. Or garnish the hot vegetable with cherry tomatoes and enjoy as a lunch main course or light supper.