Pasta Salad with Potatoes and Basil Pesto

Wash the potatoes thoroughly and quarter them. Place in a large pot, cover with enough water (enough for pasta and beans) and bring to a boil. After about 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.

In parallel, place the eggs in a small pot, cover with water and boil for about 7–8 minutes until medium-hard. Then rinse in cold water, peel and quarter.

Meanwhile, for the pesto, purée basil, cashews, coconut milk, salt and pepper in a tall container with an immersion blender until smooth. Chill the pesto until ready to use.