Make the pesto

• Pulse the walnuts, pine nuts, nutritional yeast, salt and chopped garlic in a food processor.
• Add the fresh basil leaves, extra virgin olive oil and ice cold water.
• Pulse until you get a creamy pesto.

Cook the pasta and green beans

• Cook the pasta al dente in salted boiling water, reserving some pasta water.
• Lightly boil the green beans, then drain.

Combine pesto and pasta

• Transfer the pesto into a bowl and stir in some reserved pasta water.
• Add the cooked pasta and mix until well combined.

Add the vegetables

• Add the halved cherry tomatoes, lightly boiled green beans, halved black olives and fresh arugula.
• Give it a quick toss.

Garnish and serve

• Garnish with extra pesto and toasted pine nuts on top.