Easy Cashew Pesto Green Bean Pasta
A quick and delicious recipe for cashew pesto green bean pasta that is perfect for weeknight dinners.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 8 oz whole wheat spaghetti or your favorite pasta
- 2 cups fresh green beans trimmed and cut into 2-inch pieces
- 1 cup cashews unsalted and toasted preferred
- 1 cup fresh basil leaves packed
- 3 tbsp olive oil extra virgin for better flavor
- 2 cloves garlic minced
- 1 tsp lemon juice freshly squeezed
- 1 tsp salt to taste
- 0.5 tsp black pepper freshly ground
Instructions
Preparation Steps
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Boil water in a pot and blanch the green beans for about 3-4 minutes until bright and tender-crisp. Drain and rinse with cold water.
- In a blender, combine the cashews, basil leaves, olive oil, garlic, lemon juice, salt, and pepper. Pulse until smooth.
- In a large bowl, mix the cooked spaghetti, green beans, and cashew pesto. Toss well to combine.
- Serve immediately with extra basil leaves for garnish if desired.
Notes
Add a sprinkle of parmesan cheese for extra flavor. This dish pairs wonderfully with a side salad.