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!
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.
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.
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Step by Step Instructions
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