SNAP PEAS AND GREEN BEANS WITH ARUGULA-MINT PESTO
Provided by Carla Lalli Music
Categories Bean Side Vegetarian Kid-Friendly Low Cal High Fiber Mint Arugula Spring Summer Healthy Sugar Snap Pea Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 8 Servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened in color, 8-10 minutes. Let cool, then coarsely chop half of almonds and set aside. Pulse remaining almonds with garlic, arugula, half of Parmesan, and 1 cup mint in a food processor to a smooth paste. With motor running, stream in oil; thin with 2 tablespoons cold water to reach a pourable consistency. Season pesto with salt and pepper.
- Cook peas and beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes. Drain; transfer to a bowl of ice water and chill until cold. Drain peas and beans; pat dry with paper towels. Transfer to a large bowl and toss with lemon juice and 3 tablespoons pesto; season with salt and pepper.
- Arrange peas and beans in a large bowl or platter over remaining pesto. Top with more mint leaves, reserved almonds, and remaining Parmesan; season with salt and pepper. Serve with lemon wedges for squeezing over.
- Do Ahead
- Peas and beans can be blanched 1 day ahead. Cover and chill.
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Hafeez Ghaffari
[email protected]I would not recommend this recipe.
Samreen Saleem
[email protected]This recipe was a waste of time.
Alexander Nadeau
[email protected]The snap peas and green beans were overcooked.
Sial Khan
[email protected]The pesto was too overpowering.
Subge Subge
[email protected]This dish is a little bland.
Azam Gujjar
[email protected]I've never been a fan of snap peas, but this recipe changed my mind.
Brinlee Eberhart
[email protected]This dish is a great way to get your kids to eat their vegetables.
TTV_J_YT
[email protected]I used pre-made pesto and it turned out great.
Angel David
[email protected]This recipe is a little time-consuming, but it's worth the effort.
GG AMONG
[email protected]I'm not a huge fan of arugula, but the pesto in this dish was so good that I didn't even notice it.
Ashley Ccclojg
[email protected]I substituted basil for the arugula and it was still delicious.
Bakhtayar Rana
[email protected]This dish is a great way to use up fresh summer vegetables.
Kim Verstraete
[email protected]The snap peas and green beans were perfectly crisp and the pesto was creamy and herbaceous.
Sidikat Oyinloye
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Tequan Farrell
[email protected]This dish was a hit at my dinner party! The arugula mint pesto was a unique and flavorful twist on a classic pesto.