Fresh mint and parsley mellow the peppery bite of arugula in this simple pesto that wakes up spring peas and beans.
Blistered Beans and Sugar Snap Peas with Arugula Pesto
Makes about 4 servings
Ingredients
- ⅔ cup plus 1 tablespoon extra-virgin olive oil, divided
- 1 pound haricots verts, trimmed
- 1 pound sugar snap peas, trimmed
- 2½ teaspoons kosher salt, divided
- ¼ teaspoon ground black pepper, divided
- 2 cups fresh arugula
- ½ cup fresh mint leaves
- ½ cup fresh parsley leaves
- ½ cup toasted pecans
- ⅓ cup finely grated Parmesan cheese
- 1 clove garlic
- 2 tablespoons sherry vinegar
- Garnish: toasted pecans, fresh mint
Instructions
- In a 12-inch enamel-coated cast-iron skillet, heat 1 tablespoon oil over high heat until it begins to smoke. Add haricots verts; cook, without stirring, until they begin to char on one side, about
- minutes. Cook, stirring occasionally, until crisp-tender, about 5 minutes. Remove from skillet; set aside. Add sugar snaps to skillet; cook, without stirring, until they begin to char, about 2 minutes. Cook, stirring occasionally, until crisp-tender, about 5 minutes. Sprinkle beans and sugar snaps with ½ teaspoon salt and ⅛ teaspoon pepper.
- In the container of a blender, combine arugula, mint, parsley, pecans, cheese, garlic, and vinegar; pulse until finely chopped. With blender running, add remaining ⅔ cup oil until combined. Sprinkle with remaining 2 teaspoons salt and remaining ⅛ teaspoon pepper.
- Spoon pesto over bean mixture. Garnish with pecans and mint, if desired.
Notes
KITCHEN TIP
If you can't find haricots verts (French green beans), you can substitute the smallest fresh green beans you can find.
If you can't find haricots verts (French green beans), you can substitute the smallest fresh green beans you can find.
