Pasta Salad with Potatoes and Basil Pesto

2 SERVINGS

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INGREDIENTS

100 g small raw potatoes, cooking type A (preferably Grenaille variety)
100 g whole grain wheat penne pasta, dry
50 g fresh green beans (or frozen)
2 eggs, size M
1 handful of fresh basil
20 g cashew nuts
40 ml coconut milk
1 teaspoon lemon juice
Salt
Pepper

INSTRUCTIONS

1
Wash the potatoes with their skins on and cut them into quarters. Place them in a larger pot, cover with enough water to cook the pasta and beans, and bring to a boil. After about 5 minutes, add the pasta and cook over medium to high heat for another 10–12 minutes until the pasta is done. Add the beans one minute before the end of cooking. Then drain everything and cool with running cold water.
2
Place the eggs in a smaller pot, cover with water, and cook for 7–8 minutes over medium heat. After cooking, cool them in cold water, peel, and cut into quarters.
3
Meanwhile, blend the basil, cashews, coconut milk, salt, and pepper until smooth in a tall container, and place the resulting pesto in the fridge until everything is cooked.
4
Place the potatoes with pasta and beans in a larger bowl and pour over the pesto. Season with salt, pepper, and lemon juice, and mix. Serve with the egg.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.