Bring a large pot of salted water to boil. Add 454 g penne and cook until al dente, 1–2 minutes before package time.
2
While pasta cooks, combine 100 g toasted chopped almonds, 1 g minced garlic, 50 g grated Parmigiano-Reggiano, 400 g fresh basil leaves, 138 g olive oil, and 5 g salt in a bowl. Mix until pesto forms.
3
Add 227 g green beans to the pasta pot 3 minutes before pasta finishes. Cook together until both are tender.
