Wow the dinner table with this zesty colorful dish from Forks and Knives. Green bean pasta with cashew pesto is packed with nutrients and fun flavors that the whole family can enjoy.
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)
- 1 tomato, diced
Directions
- 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). This can also be done earlier as meal prep.
- 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.
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