• Boil the kettle. Pour boiled water into a large saucepan over high heat with a pinch of salt.
• Add spaghetti to the boiling water and cook, over a high heat, until ‘al dente', 9 minutes.
• Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).
• Drain spaghetti, then return to saucepan with a drizzle of olive oil.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre. 

• Meanwhile, trim and thinly slice green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook diced chicken and green beans, tossing occasionally, until browned and cooked through, 5-6 minutes. 

TIP: Chicken is cooked through when it's no longer pink inside

• Reduce heat to medium and add cream, the salt and reserved pasta water and cook, stirring, until slightly thickened, 1-2 minutes.
• Remove pan from heat, then add cooked spaghetti and plant-based basil pesto and toss to coat. Season to taste.

TIP: Add a splash more water to your sauce if it's looking dry!
TIP: Toss the pasta and sauce in the saucepan if your frying pan isn't big enough.

• Divide yummy green bean and chicken pesto spaghetti between bowls. 
• Sprinkle over grated Parmesan cheese to serve. Enjoy!  

Little cooks: Add the finishing touch by sprinkling over the Parmesan cheese!   ELEVATE ME: If you've added extra ingredients to your recipe, slice lemon into wedges. Sprinkle over chilli flakes. Tear over parsley and serve with lemon wedges.