Penne With Almond Pesto and Green Beans

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

While pasta cooks, combine 100g toasted chopped almonds, 1g garlic, 50g grated Parmigiano-Reggiano, and 400g fresh basil leaves in a food processor.

Pulse until finely chopped. With the motor running, slowly drizzle in 138g olive oil until a creamy pesto forms.