Photo by Danny Kim, food and prop styling by Ali Nardi
Recipe information
Yield
Serves 6
Ingredients
1 garlic clove, coarsely chopped
2 cups (packed) fresh basil leaves
1/2 cup plus 2 tablespoons coarsely chopped toasted almonds, divided
1 teaspoon kosher salt, plus more to taste
3/4 cup extra-virgin olive oil
1 pound penne
8 ounces green beans (about 2 cups), trimmed, thinly sliced on a bias
1/4 cup grated Parmesan
Preparation
Step 1
Pulse garlic, basil, 1/2 cup almonds, and 1 tsp. salt in a food processor until combined. With the motor running, slowly add oil and pulse again until smooth. Transfer to a large bowl.
Step 2
Cook penne in a large pot of boiling salted water, stirring occasionally, and add green beans 30 seconds before pasta is al dente. Drain pasta and green beans, reserving 1 cup pasta cooking liquid, and add to pesto. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
Step 3
Transfer pasta mixture to a serving bowl or platter and top with Parmesan and remaining 2 Tbsp. almonds. Serve immediately or at room temperature.
Recipe notes
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