• 1/4 C cashews
  • 4 C fresh spinach
  • 1 C fresh basil
  • 3 tbsp nutritional yeast
  • 2 cloves garlic, peeled
  • 1/4 C vegetable broth
  • 2 tbsp lemon juice
  • 8 oz dried whole wheat spaghetti
  • 8 oz green beans, trimmed and halved lengthwise
  • 2 15 oz can cannellini beans, drained and rinsed
  • 1 tsp sea salt
  • black pepper, to taste
  • 1/4 C pistachio nuts, chopped
  • crushed red pepper, for serving


  1. 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).
  2. 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.