Snap Peas and Green Beans with Basil-Mint Pesto

Ingredients

Instructions

1. 1

   Preheat the oven to 350ºF.

2. 2

   Place the almond on a rimmed baking sheet and toast in the oven for 8 to 10 minutes until fragrant and golden. Cool and coarsely chop the almonds. Set aside half of the almonds. Add the remaining almonds to the bowl of a food processor fitted with a metal blade.

3. 3

   Add the garlic, basil, Parmesan, and mint. Process to make a thick paste. With the processor running, slowly pour in the oil. Add more oil if necessary; the pesto should be pourable.

4. 4

   Heat a large pot of salted water to a boil on the stovetop. Add the peas and beans. Cook until crisp-tender, about 3 minutes. Drain and transfer to an ice bath. Once cold, drain the peas and beans and put them on a paper towel-lined baking sheet. Pat dry with additional paper towels.

5. 5

   Transfer the peas and beans to a large bowl. Toss them with lemon juice, 3 tablespoons of pesto, and season with salt and pepper. Spread the remaining pesto onto a platter. Top the pesto with the peas and beans, reserved almonds, shaved Parmesan, and mint leaves. Season with salt and pepper, and serve with lemon wedges for squeezing.