Easy Cashew Pesto Green Bean Pasta

Alright, buckle up, buttercups, because today we’re tackling something so deceptively simple, it feels like cheating: Easy Cashew Pesto Green Bean Pasta. Yes, I know, “green beans” and “pasta” might sound like a health-food conspiracy, but trust me, the pesto swoops in like a superhero (a superhero who also makes everything taste like a fancy restaurant, but without the mandatory small talk). It’s quick, it’s vibrant, and it’s basically a hug in a bowl that you can whip up faster than your kids can ask “What’s for dinner?” for the fifth time.

Speaking of which, the first time I made this, I was feeling particularly ambitious (read: delusional). My husband, bless his heart, decided to “help” by “pre-chopping” the garlic. Now, when I say “pre-chopping,” I mean he somehow managed to get garlic pieces ranging from a whole clove to practically pulverized, all on one cutting board, with about 80% of it sticking to his fingers. The kids, naturally, thought it was a brilliant idea to “taste test” the raw green beans, which quickly devolved into a full-scale bean-throwing incident because, apparently, raw green beans are “too green.” By the time the pasta was finally ready, I had pesto on my shirt, garlic on the dog, and a strong conviction that a glass of wine should be mandatory during prep. But hey, at least dinner was delicious, and the mess provided ample comedic relief for precisely no one but me.

Time-Saving Hacks

– Embrace the pre-made pesto. We all have lives; don’t let anyone tell you otherwise.
– Cook your green beans directly with the pasta in the last few minutes. One pot, people! Less dishes, more living.
– Skip the fancy plating. Just dump it in a bowl. Who cares? It’s going to taste amazing anyway.
– Don’t even bother with a serving spoon; just use your pasta tongs to dish it out. Efficiency is key.

Serving Ideas

– A crisp white wine or a well-deserved cocktail, especially if the kids were particularly “spirited” today.
– A simple side salad, if you’re feeling ambitious (or just want to pretend you’re a balanced human).
– Crusty bread for mopping up every last drop of that glorious pesto. Because carbs are life, fight me.
– Honestly, a fork is all you truly need. This dish stands tall on its own.

What to Serve It With

✔Tips & Mistakes

* Don’t overcook the pasta: Nobody wants mushy pasta. Al dente is your friend, unless you’re serving toddlers, in which case, go wild.
* Taste your pesto: Before tossing it all together, make sure your pesto is seasoned to perfection. A little extra salt or lemon juice can turn it from “good” to “I need this in my life always.”
* Reserve pasta water: That starchy liquid is pure gold for loosening up the sauce if it’s too thick. Or don’t, and just use regular water; I won’t tell.
* Pan too small? Yeah, mine too. Just cram it in there. It’ll eventually surrender.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Easy Cashew Pesto Green Bean Pasta

A simple yet delicious green bean pasta tossed with homemade cashew pesto.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 oz whole wheat spaghetti
• ▢ 2 cups fresh green beans
• ▢ 1 cup raw cashews soaked in water for 4 hours
• ▢ 2 tbsp extra virgin olive oil
• ▢ 1 clove garlic peeled
• ▢ 1 tbsp lemon juice freshly squeezed
• ▢ 1 tsp salt adjust to taste
• ▢ 1 tsp black pepper freshly ground
• ▢ 1 tbsp basil freshly chopped

Instructions

Preparation Steps

• Cook spaghetti in salted boiling water until al dente, about 8-10 minutes.
• Blanch green beans in boiling water for 3 minutes, then drain and rinse with cold water.
• In a blender, combine soaked cashews, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth.
• Toss cooked spaghetti and green beans with cashew pesto. Mix until evenly coated.
• Serve garnished with fresh basil.

Notes

For added flavor, sprinkle with crushed red pepper or serve with toasted pine nuts.