This 30-minute green bean pesto pasta is the sneaky-green dinner my table actually requests — green beans cooked right with the pasta, then tossed in a spinach-basil-almond pesto that clings to every strand.
Ready to shake up your weeknight pasta routine? Say hello to your new favorite green sauce! This isn’t your average pesto. We’re swapping out some of the traditional basil for vibrant, tender green beans, creating a uniquely creamy, nutty, and utterly delicious sauce. It’s a fantastic way to sneak in extra veggies, and the best part? This entire flavor-packed meal comes together in just 30 minutes. It’s hearty, satisfying, and perfect for when you need a delicious dinner on the table, fast.
Ingredients
• 12 ounces / 340g (12 oz) fresh green beans, trimmed
• 14 to 16 ounces / 400 to 450g (15.9 oz) dried multigrain, whole wheat, or regular spaghetti
• 1 tablespoon / 15g (0.53 oz) salt, for pasta water
• 1/2 cup / 75g chopped onion
• 2 cloves garlic, minced
• 1 tablespoon / 15ml (0.5 fl oz) olive oil
• 1 cup / 30g (1.06 oz) packed fresh spinach
• 3/4 cup / 15g (0.53 oz) packed fresh basil
• 1/2 cup / 70g (2.47 oz) almonds, toasted
• 1/2 cup / 50g (1.76 oz) grated Parmesan cheese
• 1 teaspoon / 5g (0.18 oz) lemon-pepper seasoning
• 1/2 cup / 120ml olive oil
• Salt and ground black pepper, to tasteFor Serving:
• 3 hard-cooked eggs, chopped
• Sliced green onions
• Fresh lemon juice
• Toasted baguette slices, optional
Instructions
1. Prep the green beans by cutting one-third of them into 2-inch pieces. Leave the remaining two-thirds whole.2. Bring a large pot of water to a boil. Add 1 tablespoon (15 ml / 0.5 fl oz) of salt and the spaghetti. Cook according to package directions, adding the 2-inch green bean pieces during the last 5 minutes of cooking time.3. Before draining, carefully ladle out and reserve 1 1/2 cups (480 ml) of the starchy pasta water. Drain the pasta and beans, then return them to the hot pot. Cover to keep warm.4. While the pasta cooks, make the pesto. Heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil in a medium skillet over medium heat. Add the chopped onion and minced garlic, cooking until the onion is soft and translucent.5. Add the whole green beans to the skillet. Cover and cook for 5 to 7 minutes, stirring occasionally, until the beans are tender-crisp.6. Transfer the cooked green bean and onion mixture to a food processor. Add the spinach, basil, toasted almonds, Parmesan cheese, and lemon-pepper seasoning. Pulse with on/off turns until everything is coarsely chopped.7. With the food processor running on low, slowly stream in the 1/2 cup (480 ml) of olive oil until the pesto is nearly smooth. Season to taste with salt and pepper.8. Add the green bean pesto to the pot with the warm pasta and beans. Stir to combine, adding the reserved pasta water a little at a time until the sauce reaches your desired consistency.9. Serve immediately, sprinkled with chopped hard-cooked eggs, sliced green onions, and a fresh squeeze of lemon juice. Enjoy with toasted baguette slices on the side, if desired.
Nutritional Information
• PER SERVING: 555 calories, 30 g (1.06 oz) total fat (5 g / 0.18 oz saturated fat), 112 mg cholesterol, 419 mg sodium, 54 g (1.9 oz) carbohydrates, 8 g (0.28 oz) fiber, 21 g (0.74 oz) protein.
Pro Tips
• Pesto can be made ahead and stored in an airtight container in the fridge for up to 3 days. Press plastic wrap directly onto the surface to prevent browning.
• Swap almonds for walnuts or pine nuts. For a nut-free version, use an equal amount of toasted sunflower or pumpkin seeds.
• To make this dish vegan, simply omit the Parmesan cheese and hard-cooked eggs. Add a tablespoon of nutritional yeast to the pesto for a cheesy flavor.
• Don’t skip reserving the starchy pasta water! It’s the key to creating a silky, emulsified sauce that clings perfectly to the spaghetti.
FAQ
Q: Can I make this green bean pesto pasta vegan
A: Absolutely! To make this recipe completely vegan, simply omit the Parmesan cheese and the hard-cooked eggs. For that savory, cheesy flavor in the pesto, we recommend adding one to two tablespoons of nutritional yeast. The sauce will still be wonderfully creamy and delicious.
Q: What can I use instead of almonds for a nut-free pesto
A: For a delicious nut-free version of this green bean pesto, you can easily substitute the toasted almonds with an equal amount of toasted sunflower seeds or pumpkin seeds (pepitas). They will provide a similar nutty flavor and creamy texture to the sauce.
Q: How can I add more protein to this vegetarian pasta dish
A: This recipe already provides a good amount of vegetarian protein from the almonds, cheese, and eggs. For an extra protein boost, you can add a cup of rinsed cannellini beans or chickpeas when you toss the pasta with the sauce, or serve it alongside some pan-seared tofu or tempeh.
Q: How should I store leftover green bean pesto
A: The green bean pesto can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. To keep its vibrant green color and prevent browning, press a piece of plastic wrap directly onto the surface of the pesto before sealing the container.
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30-Minute Green Bean Pesto Pasta
Ingredients
Method
- Prep the green beans by cutting one-third of them into 2-inch pieces. Leave the remaining two-thirds whole. 2.
- Bring a large pot of water to a boil.
- Add 1 tablespoon (15 ml / 0.5 fl oz) of salt and the spaghetti.
- Cook according to package directions, adding the 2-inch green bean pieces during the last 5 minutes of cooking time. 3.
- Before draining, carefully ladle out and reserve 1 1/2 cups (480 ml) of the starchy pasta water.
- Drain the pasta and beans, then return them to the hot pot.
- Cover to keep warm. 4.
- While the pasta cooks, make the pesto.
- Heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil in a medium skillet over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is soft and translucent. 5.
- Add the whole green beans to the skillet.
- Cover and cook for 5 to 7 minutes, stirring occasionally, until the beans are tender-crisp. 6.
- Transfer the cooked green bean and onion mixture to a food processor.
- Add the spinach, basil, toasted almonds, Parmesan cheese, and lemon-pepper seasoning. Pulse with on/off turns until everything is coarsely chopped. 7. With the food processor running on low, slowly stream in the 1/2 cup (480 ml) of olive oil until the pesto is nearly smooth.
- Season to taste with salt and pepper. 8.
- Add the green bean pesto to the pot with the warm pasta and beans.
- Stir to combine, adding the reserved pasta water a little at a time until the sauce reaches your desired consistency. 9.
- Serve immediately, sprinkled with chopped hard-cooked eggs, sliced green onions, and a fresh squeeze of lemon juice.
- Enjoy with toasted baguette slices on the side, if desired.
- Don't skip reserving the starchy pasta water! It's the key to creating a silky, emulsified sauce that clings perfectly to the spaghetti.
