Meatless Mondays: Pesto Zucchini Pasta Salad with Green Beans and Potatoes
Prep Time 7 minutes mins
Cook Time 27 minutes mins
Total Time 32 minutes mins
Servings 2
- For the pesto
- 1.5 cup basil leaves packed
- 1/3 cup of pinenuts
- 1/4 cup of olive oil if you like it thicker, less olive oil
- 5 cranks of the sea salt grinder
- 5 cranks of the peppercorn grinder
- 1 large clove of garlic minced
- For the rest
- 2 zucchinis Blade C
- 15-20 green beans ends trimmed off
- 2-3 large red potatoes
Place potatoes in a large saucepan, covered in water. Boil potatoes for 20 minutes (depending on the size of your potato) or until easily pierced with a fork. When done, pour into a colander to drain. Let the potatoes cool for about 5 minutes and then quarter each potato. When done, place in the refrigerator.
Pour enough water to cover the green beans in the same saucepan and bring water to a boil. Once boiling, add in the green beans and cook for about 5 minutes or until beans are easily pierced with a fork. When done, pour into a colander to drain and then place in the refrigerator.
Put all ingredients for the pesto into a food processor and pulse until creamy. Place in the refrigerator.
Let everything chill for about 4-5 hours (or simply overnight) and then mix green beans, potatoes, zucchini pasta and pesto together. OR mix everything together immediately and enjoy!