6 ounces green and wax beans, trimmed and cut into halves or thirds
12 oz fusilli or another short-cut pasta - 2 C Basil
1/2 C Dill, plus more to taste
1/2 C Mint, plus more to taste
1/2 C full-fat Greek Yogurt
1/3 C Olive Oil
1/4 C lemon juice
1/4 C Pine nuts or Walnuts
1 oz Parmigiano-Reggiano
3-4 Garlic Scapes
Salt to taste
Bring a large pot of water to a boil, then season it generously with salt. Add the beans and cook until crisp-tender, about 3 minutes. Remove them from the pot and rinse under cold water Drain and pat dry, then transfer to a large bowl. Add the pasta to the same pot and cook until tender, stirring and tasting occasionally for doneness, 10 to 12 minutes. While the pasta cooks, add the basil, dill, mint, yogurt, olive oil, lemon juice, nuts, cheese, garlic, and salt to a blender. Blitz until smooth, scraping down as needed, making sure not to run the blender too long or it’ll discolor the herbs. Taste and adjust if needed. When the pasta is done, scoop out a cup of the cooking water, then drain them in a colander. Transfer the pasta to the bowl with the green beans. Pour three-quarters of the dressing over the pasta and stir to combine, adding a splash of pasta cooking water to loosen and more dressing to coat as needed. Let stand for 15 minutes before serving; or cover, refrigerate for up to 3 days, and serve cold.