Cook 1 pound pasta in a large pot of salted water as per package instructions. Halfway through cooking, add 7 ounces green beansWhen cooked, reserve one cup of pasta water, drain pasta and green beans, and rinse them under cool water so they won't overcook.
Basil pesto: to a small blender or food processor, add 2 packed cups basil leaves, ¼ cup extra virgin olive oil, ¼ cup water, 1 clove garlic (chopped) ½ cup parmesan cheese, 2 tablespoons pine nuts and ¼ teaspoon salt. Pulse a few times until you get a creamy pesto.Non-dairy pesto: to a small blender or food processor, add 2 tablespoons pine nuts, ⅓ cup walnuts, 4 tablespoons nutritional yeast, 1 clove garlic, and ½ teaspoon salt. Blend for 1 minute until reduced into a coarse flour, then add 2 packed cups basil leaves,¼ cup extra virgin olive oil, and ¼ cup water, and pulse a few more times till you get a creamy pesto.
Transfer the pesto to a large bowl and stir in ¼ cup of reserved pasta water to make a pesto sauce.
Add pasta, green beans, 1.5 cups cherry tomatoes (halved), ½ cup olives (halved), and 2 handfuls arugula. Toss until well combined.Optionally you can top it with toasted pine nuts right before serving.