Pasta salad with potatoes and basil pesto

Wash the unpeeled potatoes and cut them into quarters. Place them in a large pot, cover with enough water to cook the pasta and green 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 green beans one minute before the end of cooking. Then drain everything and cool under running cold water.

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.

Meanwhile, in a tall container, blend basil, cashews, coconut milk, salt, and pepper until smooth, and place the resulting pesto in the refrigerator until everything else is cooked.