Step 1

Add the olive oil to a large (deeper style) nonstick skillet set over medium heat. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.

Step 2

Add in the green beans, penne, broth, salt and pepper and mix to combine.

Step 3

Bring the liquid just to a boil, then cover, reduce the heat and simmer fairly vigorously for about 12 to 14 minutes, stirring occasionally, until the pasta is al dente and a lot of the liquid has absorbed (there will still be a good bit of liquid in the skillet - that’s okay! It will absorb later as the pasta rests).

Step 4

Add in the almond milk, lemon zest and arugula. Continue to cook uncovered for about 2 minutes, stirring occasionally, until the arugula is wilted and a touch more of the liquid has absorbed (there will likely still be some!).

Step 5

Remove from the heat. Let the pasta stand for 5 to 10 minutes (it will absorb liquid as it sits). Taste and season with additional salt / pepper as needed. Garnish with the fresh basil and nuts, then serve!