1Cook pasta as directed on package, omitting salt and adding green beans for last 4 minutes of cooking. Drain pasta, reserving 1/4 cup cooking water.
2Meanwhile, in blender or food processor, place nuts, basil, Parmesan cheese, ricotta cheese, garlic, broth and oil. Cover; blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
3In large bowl, mix pasta, green beans, spinach and tomatoes. Add pesto, vinegar and reserved 1/4 cup cooking water; toss to coat.