Ingredients

Serves 6

　　1 garlic clove, coarsely chopped

　　2 cups (packed) fresh basil leaves

　　1/2 cup plus 2 tablespoons coarsely chopped toasted almonds, divided

　　1 teaspoon kosher salt, plus more to taste

　　3/4 cup extra-virgin olive oil

　　1 pound penne

　　8 ounces green beans (about 2 cups), trimmed, thinly sliced on a bias

　　1/4 cup grated Parmesan

　　

Step 1

Pulse garlic, basil, 1/2 cup almonds, and 1 tsp. salt in a food processor until combined. With the motor running, slowly add oil and pulse again until smooth. Transfer to a large bowl.

　　

Step 2

Cook penne in a large pot of boiling salted water, stirring occasionally, and add green beans 30 seconds before pasta is al dente. Drain pasta and green beans, reserving 1 cup pasta cooking liquid, and add to pesto. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.

　　

Step 3

Transfer pasta mixture to a serving bowl or platter and top with Parmesan and remaining 2 Tbsp. almonds. Serve immediately or at room temperature.