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 DotDash Meredith. 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. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
Beautiful recipe …my family loved it ❤️❤️
We found it too bland and flavorless. It looks beautiful, but it seems to depend on flavor by using salt and pepper. Maybe it’s the green beans are too dominant. A lot of work for no pay off.
Please add carb information.
It was delicious, I added extra fresh garlic. It was my first attempt at a plant based meal. Honestly I didn’t want to make the pesto, so I bought a jar of barillas pesto and used that and i’m not a fan of whole wheat pasta so I used a veggie pasta. Still loved it.
Really enjoyed this. Next time I’ll try with walnuts instead of cashews, which are pretty expensive. The green beans were great in it.
Cashews are rich in fat!
Wow. So delicious and fancy. I didn’t have spinach on hand so substituted collard greens in the pesto sauce. I will definitely make again. Thank you.
This was hands-down the most delicious pesto recipe I’ve ever eaten! Even my omnivore husband could not stop raving about it. The pesto itself is divine, I added extra garlic, and loved the crushed red pepper flakes & pistachios as toppings! Definitely adding this to my weekly rotation! Thank you for a fabulous recipe!
I’m super impressed with this recipe. Very easy to make. I might add asparagus and mushrooms next time.
Very good. But given the amount of green beans and pasta, I will add more spices next time – onion, cilantro, etc.
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?
This recipe was not only delicious, but simple to make. Will definitely make it again.
What is a work around for cashews in the pesto due to nut allergies?
I would try sunflower seeds
Sooo yummy! And we topped with fresh green zebra tomato from the garden.
Any seed-sunflower, pumpkin, hemp, sesame etc.
This looks and sounds divine….
I guess if one is diagnosed with Celiac Disease (Gluten sensitivity), then the whole wheat spag should be substituted with rice spag?
Yes, or chick pea pasta.
I love this recipe. I’m thinking about making it tonight with okra instead of green beans! Has anyone tried this substitute?
Can’t wait to try this recipe! Sounds great!
How much cashew butter should I use instead of raw cashews?
Yum! I also added in mushrooms.
I think spiraled zucchini might be a good swap for green beans
Very good and healthy pesto with a vibrant green colour. The pistachios add a lovely crunch. Thank you!
Looks fantastic But my husband won’t eat green beans. Substitute suggestion?
Any veggie he likes!
Why are you rating 3 stars if you haven’t even tried this recipe?