Join the Newsletter

Subscribe to get our latest content by email.

    We won't send you spam. Unsubscribe at any time.

    By: Chef Laura Bonicelli

    With their beautiful green color and crunch, Snap Peas and Green Beans work together perfectly in this delicious, unique summer side dish.

    Buy your ingredients at your favorite Farmers Market! 

    peas and beans

    about Snap Peas and Green Beans with Basil Mint Pesto

    I remember the day I had my first sugar snap pea. I thought I had discovered a sweet vegetable candy that was actually good for you. My job that day was to clean the peas for a dinner dish; I ate as many raw as I cleaned for the table. I learned quickly that the fresher the pea, the sweeter. So, I try to use them as soon as possible after picking them up from the market.

    I’m not a fan of overcooked vegetables, so keep your eye on the cooking time and get them into the ice bath to stop the cooking. It’s also essential to take them out of the ice bath as soon as they are cold; you don’t want them to take on water. If Snap Peas and Green Beans overcook, they turn an army green color and get mushy. At 3 minutes, they are perfect.

    serving

    The basil mint pesto ties the snap peas and green beans together beautifully. The lemon adds zing and brightness; the Parmesan is beautiful and nutty. I made extra mint and optional garnish, but it’s the perfect herb to finish the Snap Pea and Green Beans with Basil Mint Pesto recipe off. It accentuates the mint in the pesto and adds a “fresh” taste.

    Don’t Forget

    Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!

    cutting up rhubarb
    pesto
    snap peas and green beans
    I hope you love this recipe!
    If you want more recipes, Join The Club!!!

    Looking for some other delicious and simple dinners? Try these recipes:

    Cracker Crust Pizza with Pear, Brie, and Arugula

    Apple Dutch Baby

    Cauliflower Crust Margherita Pizza

    Buon Appetito!

    Step by Step Instructions

    Snap Peas and Green Beans

    Snap Peas and Green Beans with Basil-Mint Pesto

    © Chef Laura Bonicelli
    With their beautiful green color and crunch, Snap Peas and Green Beans work together perfectly in this delicious, unique summer side dish.
    5 from 1 vote
    Prep Time 20 minutes
    Cook Time 3 minutes
    2 minutes
    Total Time 25 minutes
    Course MM-Blue, Sides
    Cuisine American
    Servings
    Calories 220 kcal

    Ingredients
      

    • 1/2 cup raw skin-on almonds
    • 1 garlic clove minced
    • 2 cups lightly-packed basil leaves
    • 3/4 cup grated Parmesan cheese
    • 1 cup mint leaves
    • 1/3 cup extra-virgin olive oil
    • coarse salt and freshly ground black pepper to taste

    =====

    • 12 ounces sugar snap peas
    • 12 ounces green beans trimmed
    • 2 tablespoons fresh lemon juice

    =====

    • coarse sea salt and freshly ground black pepper
    • 1 ounce shaved Parmesan
    • mint leaves optional
    • lemon wedges

    Instructions
     

    • Preheat the oven to 350ºF.
    • 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.
    • 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.
    • 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.
    • 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.

    Video

    Nutrition

    Calories: 220kcalCarbohydrates: 10gProtein: 8gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.001gCholesterol: 11mgSodium: 227mgPotassium: 294mgFiber: 4gSugar: 4gVitamin A: 1103IUVitamin C: 33mgCalcium: 197mgIron: 2mg
    Keyword almonds, parmesan
    Tried this recipe?Let us know how it was!

    More Recipes

    Ras el Hanout

    Ras el Hanout

    Ras el Hanout Ras el Hnout is a fragrant and complex spice blend commonly used in North African cuisine, particularly in Moroccan, Algerian, and Tunisian dishes. The name translates to "head of the shop" or "top of the shelf" implying that it...

    Want more fool-proof and delicious recipes?
    Get recipes and culinary inspiration in your inbox every week!

    Join the Newsletter

    Subscribe to get our latest content by email.

      We won't send you spam. Unsubscribe at any time.

      Get your three favorite recipes from the upcoming Mindful Mediterranean Cookbook!

        Pin It on Pinterest

        Bonicelli Cooking Club
        2nd snap pea hero
        peas and beans
        cutting up rhubarb
        pesto
        snap peas and green beans
        Snap Peas and Green Beans
        Moroccan Chicken Tagine with Preserved Lemon, Capers, and Sun-Dried Tomatoes
        Ras el Hanout