Snap Pea and Green Bean Salad with Arugula Pesto
Snap Pean and Green Bean Salad with Arugula Pesto is a gluten free, lacto ovo vegetarian, and primal side dish. This recipe serves 6. One serving contains 441 calories, 12g of protein, and 36g of fat. For $2.27 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 127 people have made this recipe and would make it again. If you have greens, cilantro, baby arugula, and a few other ingredients on hand, you can make it. It is brought to you by Pink When. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 95%, this dish is tremendous. Snap Peas and Green Beans with Arugula-Mint Pesto, Snap Peas and Green Beans with Arugula-Mint Pesto, and Snap Peas and Green Beans with Arugula-Mint Pesto are very similar to this recipe.
Servings: 6
Ingredients:
1 cup roasted almonds
1 tablespoon slice almonds
2 cups baby arugula
4 basil leaves
½ cup cilantro
½ cup extra virgin olive oil (more as needed)
3 cloves of garlic
1 cup micro greens or sprouts
zest from 1 lemon
½ cup shelled pistachios
salt and black pepper
1 pound snap peas
1 pound green or wax beans
½ cup plain yogurt or sour cream
Equipment:
food processor
bowl
pot
Cooking instruction summary:
Bring a large pot of salted water to a boil.While your water is coming to a boil, prepare your arugula pesto and cilantro cream drizzle.In the bowl of your food processor, add the almonds, pistachios, garlic, lemon zest, baby arugula and basil leaves. Pulse 8-9 times until completely broken up. With the food processor running, slowly pour in the olive oil until the pesto just comes together. Season to taste with salt and black pepper and transfer to a large bowl.In the same food processor bowl (wipe clean if you wish), combine the yogurt and cilantro. Pulse until the two ingredients come together. Season to taste with salt and black pepper and set aside.Have an ice bath ready. Add the snap peas and beans to the boiling water and blanch for about 1 minute and 30 seconds. Drain and transfer immediately to the ice bath to cool down. Drain again once the veggies are cool, and pat them dry. Add the veggies to the bowl with the pesto and toss to coat.Pour the veggies onto a large platter and drizzle with the cilantro cream. Top with micro greens and sliced almonds. Enjoy immediately or place in the refrigerator to chill.
Step by step:
1. Bring a large pot of salted water to a boil.While your water is coming to a boil, prepare your arugula pesto and cilantro cream drizzle.In the bowl of your food processor, add the almonds, pistachios, garlic, lemon zest, baby arugula and basil leaves. Pulse 8-9 times until completely broken up. With the food processor running, slowly pour in the olive oil until the pesto just comes together. Season to taste with salt and black pepper and transfer to a large bowl.In the same food processor bowl (wipe clean if you wish), combine the yogurt and cilantro. Pulse until the two ingredients come together. Season to taste with salt and black pepper and set aside.Have an ice bath ready.
2. Add the snap peas and beans to the boiling water and blanch for about 1 minute and 30 seconds.
3. Drain and transfer immediately to the ice bath to cool down.
4. Drain again once the veggies are cool, and pat them dry.
5. Add the veggies to the bowl with the pesto and toss to coat.
6. Pour the veggies onto a large platter and drizzle with the cilantro cream. Top with micro greens and sliced almonds. Enjoy immediately or place in the refrigerator to chill.
Nutrition Information:
covered percent of daily need
