Penne With Almond Pesto and Green Beans

Bring a large pot of salted water to a boil and cook 454g penne until al dente, about 1–2 minutes before package time.

Meanwhile, add 227g green beans to the boiling pasta water 4 minutes before pasta finishes; cook until tender-crisp.

Pulse 100g roasted almonds, 1g garlic clove, 50g Parmesan, 5g salt, and 400g fresh basil with 138ml olive oil until smooth.