Linguine with Pesto, Green Beans & Toasted Pine Nuts

Einkorn linguine pairs perfectly with the flavor of a traditionally prepared basil pesto. Toss in green beans and toasted pine nuts and you have yourself a complete meal that packs the goodness of whole grain ancient einkorn.

Instructions

1. In a food processor, pulse together parsley, basil, 1 tbsp. pine nuts, garlic, butter, cheese and salt until creamy.
2. Slowly add one tbsp. of oil at a time with the machine running on low until smooth.
3. Transfer pesto to a serving bowl. Bring 4 quarts of water to a rolling boil with salt to taste.
4. Add green beans and cook for 5-7 minutes. Remove with a slotted spoon without draining water and set aside to cool.
5. Cook pasta according to package directions in green bean cooking water.
6. Toast remaining pine nuts in a small skillet on medium-low heat, shaking the skillet until lightly brown and fragrant.
7. Toss pasta with pesto, add green beans and serve garnished with pine nuts.