Pasta salad with potatoes and basil pesto

Wash the potatoes in their skins and cut them into quarters. Place them in a large pot, cover with enough water for cooking both the pasta and green beans, then bring to a boil. After about 5 minutes, add the pasta and cook over medium heat for another 10–12 minutes until the pasta is done. Add the green beans one minute before the end of cooking. Then drain and cool under running cold water.

Place the eggs in a smaller pot, cover with water, and cook over medium heat for 7–8 minutes. After cooking, cool them in cold water, peel, and cut into quarters.

Meanwhile, in a high-sided container, blend the basil, cashews, coconut milk, salt, and pepper until smooth. Place the resulting pesto in the refrigerator until everything else is ready.