Gluten free fusilli with basil pesto, potatoes and green beans

Preparation

1. Peel and dice the potatoes. 

2. Clean the green beans by removing the stems and cutting them in half. 

3. Bring a pot of water to a boil, add salt, and cook the potatoes for about 10 minutes. In the last 5 minutes, add the green beans. 

4. Drain the vegetables and set them aside without turning off the heat. 

5. Cook the gluten-free fusilli until al dente, then drain. 

6. Toss the fusilli with the potatoes, green beans, and half a jar of basil pesto.