Pasta with potato, beans and pesto | Reader's Digest Australia

Ingredients

• 600 g small new potatoes, halved or quartered
• 250 g broccoli, cut into small florets
• ½ cup (90 g) shelled broad beans, peeled if preferred, 350–400 g in pods
• 175 g fine green beans, topped and tailed
• 2 zucchini, cut into bite–sized chunks
• 300 g tubular or hollow pasta shapes, such as casarecce (slim rolled lengths), gemelli (narrow spirals), orecchiette (little ears) or gnocchi (fluted shells)
• sprigs of fresh basil to garnish
• Tomato pesto
• 4–5 cloves garlic, coarsely chopped
• 2 tablespoons pine nuts
• 100 g fresh basil leaves
• ½ cup (50 g) freshly grated parmesan
• 4 tablespoons extra virgin olive oil
• 2 ripe tomatoes, diced
• salt