Snap Peas and Green Beans with Arugula-Mint Pesto Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

Ingredients

8 Servings

1/2 cup raw skin-on almonds

1 garlic clove, finely grated

2 cups (lightly packed) baby arugula

2 ounces Parmesan, shaved, divided

1 cup mint leaves, plus more for serving

1/3 cup olive oil

Kosher salt, freshly ground pepper

12 ounces sugar snap peas

12 ounces green and/or wax beans, trimmed

2 tablespoons fresh lemon juice

Lemon wedges (for serving)

Step 1
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.
Step 2
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.
Step 3
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
Step 4
Peas and beans can be blanched 1 day ahead. Cover and chill.

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Reviews (7)

spring-into-summer令人愉快的。我喜欢豌豆和beans together. would be good with some asparagus thrown in there too. i served with extra arugula around the edges of the platter. really good mise-en-place would help this come together easier; i was rushing and making a double recipe and it felt like quite a lot of work. party guests really enjoyed it, though! i am happy that there are some leftovers.
- Anonymous
- fredericksburg, va
- 5/29/2016
Really really good. Served alongside BBQ pork ribs, roasted garlic potatoes, and corn pudding. I couldn't stop digging into these beans long before the rest of the meal was ready. Squeeze half a lemon directly into the pesto - it benefits from a little acidity.
- efish
- Las Vegas, NV
- 8/16/2015
not a big hit in our home. We prefer basil pesto.
- RenoFoodie
- Reno NV
- 7/21/2015
Excellent side dish, perfect for a summer BBQ! Followed the recipe exactly. I agree with the other reviewer in that the snap peas could use a minute less cooking time, but other than that, it's great! I also used regular arugula as it was all I had on the garden (not baby) and it added an extra spicy kick to the pesto. Divine!
- nataliapeso
- Toronto, ON
- 7/17/2015
Absolutely fabulous fresh summer salad! Used about half the amount of olive oil in the pesto to lighten up a bit. Pesto is one of the best I have ever made. Used leftovers, along with the peas and green beans on tri-colored pasta with some roasted cherry tomatoes for one of the best pasta dishes I have ever had (even better than the salad)!
- jkpike
- 7/16/2015
Delicious. Big hit for dinner with friends. Pesto has a very nice flavor. Made exactly as in recipe.
- phil61
- Dallas, TX
- 7/11/2015
Nice flavorful pesto. Should have put beans in first as they take longer to cook than the snap peas. Beautiful presentation.
- magidoff
- 6/22/2015