Snap Peas and Green Beans with Arugula-Mint Pesto
A fresh and vibrant dish combining crisp sugar snap peas and green beans tossed in a homemade arugula-mint pesto. Topped with toasted almonds, Parmesan, and fresh mint, this side dish offers a perfect balance of flavors and textures.
Ingredients
- •½ cup raw skin-on almonds
- •1 clove garlic
- •2 cups baby arugula
- •2 ounces Parmesan
- •1 cup mint leaves
- •⅓ cup olive oil
- •to taste Kosher salt and pepper
- •12 ounces sugar snap peas
- •12 ounces green and/or wax beans
- •2 tablespoons fresh lemon juice
- •1 to serve lemon wedges
Cooking Instructions
- 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.
15 min
- 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.
10 min
- 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.
5 min
- 4.
Peas and beans can be blanched 1 day ahead. Cover and chill.