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  • Prep-time: / Ready In:
  • Makes 8 cups

Cashews are a smart swap for pine nuts in dairy-free pesto. Beyond building creaminess, the budget-friendlier nuts also add a subtle cheesy flavor, which nutritional yeast plays up in this pretty pasta dish. Cut down on day-of prep time by making the pesto ahead and refrigerating it in an airtight container for up to three days.

Green Bean Pasta Dish - A Platter of green beans and pasta in a creamy pesto sauce

Ingredients

  • 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)

Instructions

  1. For pesto, place cashews in a bowl. Add boiling water to cover. Let stand 30 minutes; drain. In a blender or food processor combine cashews and the next six ingredients (through lemon juice).
  2. Cook spaghetti according to package directions, adding green beans the last 2 minutes of cooking; drain, reserving 1 cup 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.

Comments (18)

(4.9 from 10 votes)
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Kristen2 weeks ago
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This is one of my new favorite recipes!! We have so much basil right now. Can this pesto be frozen? Will it keep in the freezer?

William Sweet2 months ago
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This recipe was not only delicious, but simple to make. Will definitely make it again.

Sally Benjmain2 months ago
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What is a work around for cashews in the pesto due to nut allergies?

Lynn2 months ago
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Sooo yummy! And we topped with fresh green zebra tomato from the garden.

Terre2 months ago
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So delicious!!!!

Donna Kim Hopkins2 months ago
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This looks and sounds divine….

Chip Atkison2 months ago
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I guess if one is diagnosed with Celiac Disease (Gluten sensitivity), then the whole wheat spag should be substituted with rice spag?

christine altamuro2 months ago
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Yes, or chick pea pasta.

Liz3 months ago
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I love this recipe. I’m thinking about making it tonight with okra instead of green beans! Has anyone tried this substitute?

Georgianne Frank2 months ago
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Can’t wait to try this recipe! Sounds great!

Nessie4 months ago
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How much cashew butter should I use instead of raw cashews?

sangeeta wahi4 months ago
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Asparagus!!

Heather4 months ago
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Yum! I also added in mushrooms.

Laura4 months ago
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Barb-
I think spiraled zucchini might be a good swap for green beans

Barb5 months ago
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Looks fantastic But my husband won’t eat green beans. Substitute suggestion?

VeggieTater2 months ago
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Any veggie he likes!

sangeeta wahi4 months ago
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Asparagus!!

Monica5 months ago
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Why are you rating 3 stars if you haven’t even tried this recipe?

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Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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