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Penne with Almond Pesto and Green Beans

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant penne with almond pesto and green beans is a sophisticated twist on a classic Italian favourite. By swapping traditional pine nuts for toasted almonds, the dish gains a deeper, nutty flavour and an satisfying crunch that complements the tender pasta. The addition of fresh green beans provides a lovely brightness and helps to lock in a boost of vitamins, making this a nutritious choice for a balanced lunch or dinner.

A fantastic high-protein vegetarian option, this recipe relies on high-quality extra-virgin olive oil and fragrant basil to create a restaurant-standard sauce at home. The secret lies in using the starchy pasta water to emulsify the pesto, ensuring every tube of penne is perfectly coated. Serve it warm for a comforting evening meal or enjoy it at room temperature for a delightful summer pasta salad.

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Ingredients for Penne with Almond Pesto and Green Beans

  • 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

  • 180ml extra-virgin olive oil

  • 450g penne

  • 230g green beans (about 300g ), trimmed, thinly sliced on a bias

  • 40g grated Parmesan

How to make Penne with Almond Pesto and Green Beans

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

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 240ml pasta cooking liquid, and add to pesto. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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