Whole foods, plant-based eating gets easier with recipes from Forks Over Knives. This is a quick-to-assemble dinner with fresh and bright ingredients that will become one of your favorite regular recipes.
Green Bean Pasta With Cashew Pesto
Prep time: 30 min
Makes 8 cups, 4 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)
- 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.
- Pesto can be made ahead the day before to save time.
- Not a green bean fan? Replace the green beans with asparagus or mushrooms.
178 calories per serving. Total fat 5.3 grams, dietary fiber 7.3 grams, protein 9.6 grams.
about the author
Multiple myeloma patient, sister-in-law to AML patient, patient advocate, wife, mom of 6. Believer that patients can help accelerate a cure by joining their disease communities and contributing their patient stories to advance a cure. Founder of the HealthTree Foundation.