Best Lemony Pesto Spaghetti with Tomatoes and Haricots Verts Recipe

Ingredients

• 4 packed cups (about 4 ounces) fresh basil
• 2 medium cloves garlic, peeled*
• 1/2 cup pine nuts
• ½ tablespoon freshly grated lemon zest, plus more for serving
• 2 tablespoons freshly squeezed lemon juice
• ½ cup freshly grated Pecorino, plus more for serving
• ½ cup extra-virgin olive oil, divided, plus more as needed
• Fine sea salt and freshly ground black pepper
• 8 ounces haricots verts, halved**
• 12 ounces dried spaghetti
• 2 cups (about 1 pint) yellow and red cherry tomatoes, halved