Snap Peas and Green Beans with Basil-Mint Pesto
With their beautiful green color and crunch, Snap Peas and Green Beans work together perfectly in this delicious, unique summer side dish.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
3 min
Total Time
25 min
Servings
8 servings
Ingredients
- 1/2 cupraw skin-on almonds
- 1 garlic clove (minced)
- 2 cupslightly-packed basil leaves
- 3/4 cupgrated Parmesan cheese
- 1 cupmint leaves
- 1/3 cupextra-virgin olive oil
- coarse salt and freshly ground black pepper (to taste)
- 12 ouncessugar snap peas
- 12 ouncesgreen beans (trimmed)
- 2 tablespoonsfresh lemon juice
- coarse sea salt and freshly ground black pepper
- 1 ounceshaved Parmesan
- mint leaves (optional)
- lemon wedges
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 350ºF.
- 2
Place the almond on a rimmed baking sheet and toast in the oven for 8 to 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
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
Heat a large pot of salted water to a boil on the stovetop. Add the peas and beans. Cook until crisp-tender, about . 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
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.