Clean the beans, wash them and steam them in little boiling salted water for about 12 minutes. Cook pasta in boiling salted water according to package instructions.
For the pesto, roast almonds in a coated pan without fat, stirring constantly, until golden brown. Remove. Drain the paprika and cut it roughly. Peel garlic. Wash basil, shake dry and cut into strips.
Finely grate the parmesan. Finely puree the prepared pesto ingredients and oil. Season pesto with salt and pepper.
Drain the pasta and beans and let them drain. Put both back into the pasta pot. Fold in the pesto. Serve everything.