Pasta Salad with Potatoes and Basil Pesto

Wash the potatoes and cut them into quarters. Place them in a large pot, cover with water (enough for pasta and beans), and bring to a boil. After approx. 5 minutes, add the whole wheat penne and cook for another 10–12 minutes over medium to high heat until the pasta is al dente. Add the green beans one minute before the end of the cooking time. Drain everything and rinse under cold running water.

Place the eggs in a small pot, cover with water, and cook for 7–8 minutes over medium heat. Afterwards, rinse in cold water, peel, and cut into quarters.

Meanwhile, blend basil, cashews, coconut milk, salt, and pepper until smooth in a tall container. Store the finished pesto in the refrigerator until ready to use.