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Snap Pea and Green Bean Salad with Arugula Pesto

Snap Pea and Green Bean Salad with Arugula Pesto

By Victoria Ni
0’ Prep time
45’ Cook time
45’ Total time
314 Calories
6 Serving

Summary

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. If you like this recipe, take a look at these similar recipes: 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.
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Step by Step

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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.
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Step 2

Add the snap peas and beans to the boiling water and blanch for about 1 minute and 30 seconds.
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Step 3

Drain and transfer immediately to the ice bath to cool down.
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Step 4

Drain again once the veggies are cool, and pat them dry.
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Step 5

Add the veggies to the bowl with the pesto and toss to coat.
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Step 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.

Ingredient

  • lemon peel
    lemon peel
    1
  • mesclun
    mesclun
    40 grams
  • salt and pepper
    salt and pepper
    6
  • extra virgin olive oil
    extra virgin olive oil
    108 milliliters
  • garlic
    garlic
    3 cloves
  • sugar snap peas
    sugar snap peas
    453.59 grams
  • almonds
    almonds
    143 grams 1 tbsp
  • cilantro
    cilantro
    8 grams
  • fresh basil
    fresh basil
    4
  • pistachio nuts
    pistachio nuts
    61.5 grams
  • wax beans
    wax beans
    453.59 grams
  • plain yogurt
    plain yogurt
    122.5 milliliters
  • baby arugula
    baby arugula
    40 grams

Nutrition Facts

View nutrition facts
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