Spaghetti & Beans

Pesto & Beans

You know that pesto we made yesterday for the roasted carrot, labneh & pesto salad? Well, if you thought, what the !@#$ am I going to do with all of this leftover pesto? Don't worry! VEGGIN OUT has got you covered! If you've already made the pesto, then cooking will be a breeze. 

Serves 4 | 20 mins prep & cook 



400g spaghetti 
1 cup leftover pesto (see below for recipe) 
300g french green beans, tops trimmed & sliced in half
Parmesan to serve
Salt and pepper to taste
40g slithered almonds, toasted golden brown
1 garlic clove, crushed
120g parmesan
1 bunch reserved carrot tops, roughly chopped
1/4 bunch parsley, roughly chopped
1/4 bunch basil, leaves only
1 small lemon, zest only
1/2-1 cup olive oil, or enough to emulsify
Step 1. Bring a large pot of salted water to a boil. Cook pasta according to packet instructions, minus 1-2 minutes for al dente pasta. (Meanwhile, if you haven't already make a start on your pesto).
Step 2. Five minutes before the pasta is ready add the green beans to the water. 
Step 3. Once al dente, strain the pasta and beans reserving 1 cup of cooking water. 
Step 4. Add the pasta and beans back to the pot (no need to put it back on the heat), along with 1/2 the reserved cooking water and pesto. Emulsify the sauce, adding more cooking water if needed. You want a silky smooth, luxurious sauce. Season with a touch of salt, lashings of pepper and more parmesan. 

Step 1. Prior to making your pesto, make sure your carrot tops, parsley, and basil are thoroughly washed and dried. 
Step 2. Place toasted almonds, crushed garlic, and parmesan into a food processor. Process until a coarse crumb. 
Step 3. Next, add the carrot tops, parsley, basil, and zest of a lemon. Process until finely chopped. With the motor running on a low speed, gradually pour in the olive oil until well combined. 


  • Pesto is highly seasonal, thus use whatever greenery you have on hand - think beetroot leaves, kale, spinach, broad beans, peas, etc.
  • Store: Leftovers can be stored in an airtight container for 1 week or in the freezer for up to 3 months. 
  • Vegans! Substitute with vegan parmesan or cashew nuts with a touch of nutritional yeast.