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.

While pasta cooks, combine 100g toasted almonds, 1g garlic clove, 50g parmesan, 5g salt, and 400g fresh basil leaves in a food processor.

Pulse the almond mixture until coarsely chopped, then drizzle in 138g olive oil while pulsing until a thick pesto forms.