Basil Pesto Pasta with Chickpeas and Green Beans

Instructions

1. 1

   Blend the basil leaves, walnuts, garlic, nutritional yeast, juice of half the lemon, olive oil and ½ tsp salt until smooth for a dairy-free pesto.

2. 2

   Boil the penne in salted water; add the trimmed, halved green beans for the last 4 minutes.

3. 3

   Save ½ cup pasta water, then drain.

4. 4

   Toss the pasta, green beans and drained chickpeas with the pesto, adding pasta water to loosen.

5. 5

   Season with salt and more lemon. Swap the walnuts for sunflower seeds for a nut-free version.