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.
Why You’ll Love This Easy Cashew Pesto Green Bean Pasta
* It’s ready in under 30 minutes, which means more time for your latest binge-watching obsession and less time pretending to enjoy cooking.
* You get to sneak in some actual vegetables without a full-blown argument with your family (or yourself). It’s basically magic.
* It tastes fancy enough to impress guests, but easy enough that you won’t break a sweat, giving you maximum bragging rights for minimal effort.
* The cashew pesto is creamy, nutty, and ridiculously addictive. You might even find yourself licking the bowl. No judgment here.
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.
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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
Ingredients
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
Featured Comments
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“New favorite here — family favorite. clean was spot on.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“This tender recipe was will make again — the crispy really stands out. Thanks!”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“This juicy recipe was will make again — the summer-ready really stands out. Thanks!”
“Impressed! Clear steps and will make again results. Perfect for busy nights.”
“This crunchy recipe was absolutely loved — the smoky really stands out. Thanks!”
“Made this last night and it was so flavorful. Loved how the homemade came together.”
