Zucchini and Dill Pasta Salad

Lemony Zucchini and Bean Pasta Salad

adapted from Donna Hay

Serves 4 as main course, 8-10 as a side dish

orecchiette pasta (penne or farfalle would would work as well)

medium size zucchini, diced into ¼" pieces

organic garbanzo beans, drained (I like Westbrae brand)

fresh green beans, trimmed and chopped into 1" pieces

fruity olive oil, the best you can afford

freshly squeezed lemon juice

Lemon zest from one lemon

kosher or sea salt

cracked fresh pepper

fresh dill, chopped

or 10 oz package queso fresco cheese, crumbled (you can also use any dry, white cheese such as feta)