Best 2 Snap Peas And Green Beans With Arugula Mint Pesto Recipes

Calling all veggie lovers! Get ready to tantalize your taste buds with a vibrant and refreshing dish that combines the best of spring's bounty. In this culinary adventure, we're taking you on a journey to create Snap Peas and Green Beans with Arugula Mint Pesto. This delectable dish features crisp snap peas and tender green beans, tossed in a vibrant and flavorful arugula mint pesto. But that's not all - we're also introducing you to three additional recipes that will add variety and excitement to your meal. Embrace the fresh flavors of Spring Pea and Mint Soup, indulge in the savory goodness of Green Bean and Potato Salad, and satisfy your sweet cravings with Rhubarb Custard Bars. Get ready to elevate your culinary skills and impress your family and friends with this collection of delicious recipes.

Let's cook with our recipes!

PENNE WITH SUGAR SNAP PEAS AND ARUGULA PESTO

Penne with Sugar Snap Peas and Arugula Pesto image

Categories Food Processor Pasta Vegetarian Parmesan Walnut Arugula Pea Summer Healthy Gourmet

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

1/2 pound sugar snap peas, trimmed
1 pound penne rigate (ridged, quill-shaped macaroni) or other tubular pasta
3/4 to 1 cup arugula pesto
For the pesto:
2 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 6 packed cups)
1 1/2 cups walnuts
3/4 cup freshly grated Parmesan or Sardo
1 teaspoon salt
l large clove
1/3 cup olive oil

Steps:

To prepare the penne:
In a large saucepan of salted boiling water blanch the sugar snap peas for 45 seconds, or until they are crisp-tender, transfer them with a skimmer to a large serving bowl, and toss them with 1/2 cup of the pesto. In the boiling water cook the pasta until it is al dente, reserve 1/2 cup of the pasta-cooking water, and drain the pasta in a colander. In the bowl with the sugar snap peas toss the pasta with the reserved pasta-cooking water, 1/4 cup of the remaining pesto, or to taste, and salt and pepper to taste.
To make the pesto:
In a food processor combine the arugula, the walnuts, the Parmesan or Sardo, the salt, and the garlic and pulse the motor until the walnuts are chopped fine. With the motor running add the oil in a stream and blend the pesto with hot cooked pasta, potatoes, or vegetables. The pesto keeps, chilled, its surface covered with plastic wrap, for 2 weeks. Makes about 2 cups.

ARUGULA PESTO SNAP BEANS

Arugula Pesto Snap Beans image

Fresh spring snap beans are boiled and covered with flavorful arugula-almond pesto in this recipe from "Sara Foster's Southern Kitchen."

Provided by Martha Stewart

Categories Lunch Recipes

Number Of Ingredients 7

Ingredients

Pinch of coarse salt
2 pounds snap beans, stem ends removed
1/2 cup Sara Foster's Arugula Pesto
1/4 cup extra-virgin olive oil
4 handfuls baby arugula (about 6 cups), washed and drained
1 cup (3 ounces) freshly grated or shredded Parmesan cheese
Sea salt and freshly ground black pepper

Steps:

Fill a large saucepan with water and bring to a boil over high heat. Add salt and return to a boil. Prepare an ice-water bath and set aside.
Add beans to boiling water and cook until bright in color and barely tender, 1 to 2 minutes. Drain and transfer to ice-water bath to cool. Drain and pat dry with a paper towel; transfer to refrigerator until chilled, up to 2 hours.
In a medium bowl, whisk together pesto and olive oil until well combined. Place beans in a large bowl, along with arugula and 1/2 cup cheese; season with salt and pepper to taste. Add pesto-olive oil mixture and gently stir just once to coat. Sprinkle with remaining 1/2 cup cheese and serve at room temperature or store in an airtight container, refrigerated, until ready to serve, up to 1 day.

Tips:

For the best flavor, use fresh snap peas and green beans. If they are not available, you can use frozen or canned beans, but be sure to drain and rinse them well before using.
To make the pesto, you can use a food processor or a blender. If you are using a food processor, be sure to pulse the ingredients until they are finely chopped but not pureed.
If you don't have arugula, you can substitute another type of leafy green, such as spinach or basil.
To blanch the beans, bring a large pot of salted water to a boil. Add the beans and cook for 3-4 minutes, or until they are tender-crisp. Immediately transfer the beans to a bowl of ice water to stop the cooking process.
To serve, toss the beans with the pesto and arugula. Season with salt and pepper to taste.

Conclusion:

This recipe for snap peas and green beans with arugula mint pesto is a delicious and healthy way to enjoy these summer vegetables. The pesto is flavorful and bright, and the beans are tender-crisp and refreshing. This dish is perfect for a light lunch or dinner, and it's also a great side dish for grilled meats or fish.