Fill a large pot with water 2/3 of the way, add 2 - 3 teaspoons of salt and bring to a boil.

In a food processor, add the almonds, basil (set aside a few leaves to garnish), Parmesan extra virgin olive oil, lemon juice, garlic, and a pinch of salt. Pulse until smooth, adding a little extra virgin olive oil if needed. Set aside.

Once water is boiling, add in the Barilla chickpea pasta, and cook according to directions.

Clean and trim the green beans, and wash the spinach, dry. 

During the last half of the pasta cooking time, gently toss in the green beans and blanch until bright green. During the last minute of cooking time, add the spinach to the water as well. Drain, toss with pesto, season to taste, and serve.