Ingredients

The following ingredients have 8 Servings
  • 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)

Instruction

  • 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).
  • 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.