Start by preparing your pasta according to package instructions, drain and set aside, reserving 1/4 cup of pasta cooking water. Meanwhile, let's prepare our gremolata.

First, dry toast almonds on a pan over medium heat, stirring constantly so as not to burn. Toast until lightly golden brown, just to add crunch, and unlock more flavour. Roughly chop almonds and add to a bowl with parsley, garlic and lemon zest. Set aside.

In a large saucepan over medium heat, add a splash of olive oil, minced garlic and minced shallot and dried chili flakes if using. Sauté until fragrant, and garlic is soft, about 2-3 minutes, then add green beans and cook for an additional 2-3 minutes. Add lemon juice and cooked pasta to the pan, then reduce heat to low. If necessary, add pasta water by the tablespoon to help coat pasta.

At this point, you can add your gremolata mix, or reserve to top pasta after cooking. I personally prefer to toss all ingredients into the pan and heat lightly. Once pasta is coated, season with salt and pepper, serve with a garnish of vegan parmesan if using, and gremolata to top if you chose not to heat it.