Prepare a light sauce by heating unsweetened almond milk over medium heat; seasoning with salt and pepper then, whisking the pesto into the warm almond milk.
Bring a large pot of water to boil. Add pasta, potatoes and green beans and cook according to pasta package directions. Reserve ½ cup of pasta cooking water and use to lighten the sauce, if necessary.
Drain pasta with potatoes and green beans, and then add to the pesto mixture. Season to taste. Garnish with toasted almonds.
