Green Bean Pasta with Cashew Pesto - Forks Over Knives

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)