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.
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.
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Step by Step Instructions
Snap Peas and Green Beans with Basil-Mint Pesto
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
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- 12 ounces sugar snap peas
- 12 ounces green beans trimmed
- 2 tablespoons fresh lemon juice
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- 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.
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