4 to 6 sm. red new potatoes, (red new are least starchy, easily digested
1 (6 oz.) or larger pkg. frozen peas or 1/4 to 1/2 lb. string or stringless green beans
3 green onions, minced
Salt and pepper
1/2 to 1 lb. dried tubular pasta (penne, fusilli, farfalle, orecchiette)
Pesto sauce (see below for ingredients)

Boil or microwave the potatoes in their skins until fork-tender, about 10 minutes. Drain and cool; then slice thin. Defrost and heat peas in microwave or on stove according to directions, OR trim green beans and boil (about 5 to 10 minutes) or steam (about 10 to 15 minutes) until they are no longer "raw" but still crisp. Drain. Mix the onions with the peas (or beans) and potatoes. Season lightly. Boil the pasta using adequate water, a spoon of salt and a dab of oil. Drain and toss the pasta, potatoes, beans and onions with the pesto. Serve with a bowl of grated Parmesan cheese. Vary to serve 2 to 6.

Make the pesto by pureeing all the following sauce ingredients in a blender or processor (Add water and oil gradually). 1/2 c. packed fresh basil leaves 1/4 toasted walnuts or pine nuts 2 tbsp. (up to 1/3 c. for cheesier taste) grated Parmesan cheese 1 to 2 cloves garlic 3/4 to 1 c. low-salt chicken broth, or use water from green beans and increase Parmesan cheese 1/4 c. olive oil