Gluten free fusilli with pesto, potatoes, and green beans

Preparation

Peel and dice the potatoes.

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

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.

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

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

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