Tomato & Green Bean Casserole with Spicy Herb Pesto

Bring a large pot of water to a boil. Add green beans and cook until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water.

Position a rack in upper third of oven; preheat broiler to high.

Combine herbs, 1/4 cup pistachios, jalapeño to taste, lime juice, garlic, cumin and salt in a food processor. Pulse until finely chopped, scraping the sides once or twice. With the motor running, add oil and process until well combined.

Pat the green beans dry and transfer to a 9-by-13-inch broiler-safe pan (or similar size 3-quart baking dish). Add the sauce and tomatoes and toss to combine. Sprinkle with cheese.

Broil the casserole until the cheese is melted and beginning to brown, 4 to 6 minutes. Chop the remaining 1/4 cup pistachios and sprinkle over the top.