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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Kashif Sahu
[email protected]This recipe was a total fail. The vegetables were overcooked and the pesto was bland.
Kesha Fundisho
[email protected]I tried this recipe and it was just okay. The pesto was a little too strong for my taste.
kennedy smith
[email protected]I'm not sure about the arugula and mint pesto. It sounds a little strange.
Dustin Creager
[email protected]This recipe looks delicious. I'm going to make it tonight.
Carolyn Ventura Martinez
[email protected]I can't wait to try this recipe!
Fani Shah
[email protected]This is a great recipe for a summer cookout.
dr Shakil
[email protected]I would definitely recommend this recipe to anyone who loves vegetables.
ricardo davis
[email protected]This is a very healthy and delicious recipe. The vegetables are cooked perfectly and the pesto is packed with flavor.
Mameararsa Koti
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the pesto and they ate all of their vegetables.
Shannon Kilby
[email protected]I'm not a big fan of pesto, but I really enjoyed this recipe. The arugula and mint pesto is very light and refreshing.
Mrs Rubina
[email protected]This is my new favorite way to cook snap peas and green beans. The pesto is so delicious and it really elevates the vegetables.
Jessica Farrar
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved the unique flavor of the pesto.
Abba Emmanuel Skyb
[email protected]This recipe is a great way to use up leftover vegetables. I had some snap peas and green beans that were about to go bad, and this was the perfect way to use them up.
Giorgi Barjadze
[email protected]I'm not usually a fan of arugula, but it was surprisingly good in this recipe. The mint really helped to balance out the flavor.
Mujtaba GHAKKHAR
[email protected]This is a great recipe for a quick and easy side dish. The pesto is really tasty and the vegetables are cooked perfectly.
Mis Akhi
[email protected]I made this recipe last night and it was amazing! The pesto is so flavorful and the vegetables are cooked perfectly. I will definitely be making this again.
David Okpe
[email protected]This snap pea and green bean dish was an absolute delight! The flavors of the arugula and mint pesto were perfectly balanced, and the vegetables were cooked to perfection. I served it as a side dish for grilled chicken, and it was a huge hit.