Snap Pea and Green Bean Salad with Arugula Pesto
If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box, Snap Pean and Green Bean Salad with Arugula Pesto might be a recipe you should try. This side dish has 314 calories, 12g of protein, and 22g of fat per serving. This recipe serves 6. For $2.22 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is liked by 127 foodies and cooks. Head to the store and pick up wax beans, basil leaves, cilantro, and a few other things to make it today. It is brought to you by Pink When. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is amazing.
Ingredients
roasted almonds
1 cup
almonds
1 tablespoon
baby arugula
2 cups
basil leaves
4
cilantro
0.5 cup
extra virgin olive oil
0.5 cup
garlic
3 cloves
micro greens
1 cup
lemon zest
1
pistachios
0.5 cup
salt and pepper
6 servings
snap peas
1 pound
wax beans
1 pound
yogurt
0.5 cup
Cooking in Steps
-
1Bring 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.
salt and pepper
baby arugula
fresh basil
lemon zest
pistachio nuts
olive oil
cilantro
almonds
arugula
garlic
yogurt
cream
pesto
water
ice
food processor
bowl
pot -
2Add the snap peas and beans to the boiling water and blanch for about 1 minute and 30 seconds.
sugar snap peas
beans
water
-
3Drain and transfer immediately to the ice bath to cool down.
ice
-
4Drain again once the veggies are cool, and pat them dry.
-
5Add the veggies to the bowl with the pesto and toss to coat.
pesto
bowl -
6Pour 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.
sliced almonds
cilantro
greens
cream