Pesto Zucchini Pasta Salad with Green Beans and Potatoes

http://www.inspiralized.com/2013/07/15/meatless-mondays-pesto-zucchini-pasta-salad-with-green-beans-and-potatoes/

Prep Time: 7 minutes
Cook Time: 27 minutes
Total Time: 32 minutes
Servings: 2
Pesto Zucchini Pasta Salad with Green Beans and Potatoes
 Ingredients
 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
 Instructions 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!