- 1/4 cup shelled, unsalted pistachios
- 1 clove garlic
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice, or to taste
- 3 cups packed baby arugula
- 1/4 cup mint leaves
- 1/4 cup grated Parmesan cheese
- 1/4 to 1/2 cup olive oil
- Salt and pepper, to taste
- 1 pound pasta shells
- 1 pound green beans, trimmed and cut into 1/2-inch pieces
Place pistachios, garlic, lemon zest and juice in the bowl of a food processor; process until nuts are finely chopped. Add arugula, mint and cheese and pulse until fine, scraping down the sides of the bowl as needed. With the machine running, pour in olive oil until a fine paste is made. Season with salt and pepper; set aside.
Cook pasta in boiling, salted water according to package directions until just al dente. Add green beans to the pot during the last 3 minutes of cooking. Drain and immediately toss with pesto. Serve warm or cold.
For a more complete meal, add diced, grilled chicken or tempeh to the pasta.
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