Dairy-free Pesto Green Bean Pasta Salad
1 cup fresh basil
1 cup fresh spinach
1/2 cup toasted pecans
salt to taste
1 tbsp. nutritional yeast (optional)
1 lb. fresh green beans
Combine basil, spinach, seasonings and pecans in a food processor. Drizzle in enough olive oil to make a paste. If you are watching your calories, use a little olive oil and supplement with water. Taste and add additional salt if needed.
Prepare pasta until al dente and rinse in cool water to remove excess starch. Blanch green beans (i.e. drop in boiling water and then rinse in cold water when crisp tender.) Cooking time depends on the bean- I used fresh ones from the farmers market and they cooked quickly but older, tougher beans like those at Trader Joes will take more time.
Toast pecans in pan on stove on low heat, sprinkling with salt and sugar as they start to warm. Continue toasting and remove from heat before they burn.
Mix pesto into the green beans. (You may have extra for the pasta or for another use). Fold into the pasta, and add your olives and sugared pecans.
Serve and enjoy!
The fresher your green beans, the better this will be!