Green Beans and Snap Peas with Mint and Arugula Pesto
Prep Time
10 minutes
Cooking Time
3 minutes
Yields
8 people
Ingredients
2 cloves smashed garlic
1/2 cup raw almonds
2 cup baby arugula
1/4 cup fresh grated parmagiano (plus more for garnish)
1 1/2 cup mint leaves
1/3 -1/2 cup good olive oil sea salt and pepper
1 lb sugar snap peas
1/2 lb green and wax beans trimmed
2 tablespoon fresh lemon juice
Directions
Preheat oven 350 degrees toast almonds on rimmed baking sheet until fragrant and slighty darken about 8-10 mintues.
Let cool coarsely chop almond in food processor take
1/2 of the almonds out ans set aside, continue pulsing until finely ground. Add garlic, arugula, parmigiano, mint.pulse until smooth paste. with moter running add oil with 2 tablespoons water you want pesto to be pourable.Season with sea salt and pepper.
Cook beans in a large pot salted water about 3 mintues.
Drain and transfer to ice bath and chill. Drain peas and bean pat dry with paper towel .
Transfer to large bowl add 3-4 tablespoons of pesto and lemon juice season and mix well .
Arrange on platter garnish with chopped almond lemon weges and shave parmigiano ..
Notes
You can add 1/4 of kale .This pesto can be used for anything. Smear it on chicken, as a dip, on tomato and red onion for a great salad.