Ingredients

• 2 cups (packed) fresh Italian parsley
• 2/3 cup hazelnuts, toasted
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon peel
• 2 garlic cloves, peeled
• 1/3 cup plus 1 tablespoon olive oil
• 1 14.5-ounce box multi-grain penne
• 1 8-ounce bag trimmed French green beans (haricots verts)
• 2 bunches green onions, sliced
• 1/3 cup freshly grated Parmesan cheese

Instructions

1. Blend first 5 ingredients and 1/3 cup oil in processor until nuts are finely chopped. Season pesto with salt and pepper.
2. Cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add beans; cook until crisp-tender, about 2 minutes.
3. Heat remaining 1 tablespoon oil in nonstick skillet over medium-high heat. Add onions; sauté until tender, 3 to 4 minutes.
4. Drain pasta and beans; reserve 1 cup cooking liquid. Return pasta and beans to pot. Toss with pesto, onions, 3/4 cup cooking liquid, and cheese. Season with salt and pepper.