This easy Green Bean Pasta with Cashew Pesto is delicious and earth-friendly. All its ingredients contribute to a healthy earth and a healthy you.


¼ cup raw cashews

4 cups fresh spinach

1 cup fresh basil

2 to 3 tablespoons nutritional yeast

2 cloves garlic, peeled

¼ cup low-sodium vegetable broth

2 tablespoons lemon juice

8 oz. dried whole wheat spaghetti

8 oz. fresh thin green beans, trimmed and halved lengthwise, if desired

1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)

Sea salt and freshly ground black pepper, to taste

1 tablespoon chopped pistachio nuts

Crushed red pepper (optional)


For pesto, place cashews in a bowl. Add boiling water to cover. Let stand for 30 minutes; drain. In a blender or food processor, combine cashews and the next six ingredients (through lemon juice).

Cook spaghetti according to package directions, adding green beans for the last 2 minutes of cooking; drain, reserving 1 cup of pasta cooking water. Return spaghetti to pan. Add pesto and cannellini beans; toss to coat. Add reserved pasta cooking water a little at a time to achieve desired texture, tossing to combine. Season with salt and black pepper. Sprinkle with pistachios and, if desired, crushed red pepper.


Post a comment

Your email address will not be published.

Related Posts