Green Bean Pasta with Cashew Pesto
A vegan cashew pesto infuses this easy pasta dish with color, flavor, and creaminess. Get the recipe and make it tonight!
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Cooking tools:
- Blender
- Food processor
- Pot
- Stove
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Airtight container
- Refrigerator
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
- freshly ground black pepper
- 1 tablespoon chopped pistachio nuts
- Crushed red pepper (optional)
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