Side Dishes
Blistered Beans and Sugar Snap Peas with Arugula Pesto
Fresh mint and parsley mellow the peppery bite of arugula in this simple pesto that wakes up spring peas and beans.
Ingredients
Test Kitchen Tip
If you can’t find haricots verts (French green beans), you can substitute the smallest fresh green beans you can find.
Instructions
Heat 1 tablespoon oil in a 12-inch cast-iron skillet over high heat until it begins to smoke. Add haricots verts; cook, without stirring, until they begin to char on one side, about 2 minutes. Cook, stirring occasionally, until crisp-tender, about 5 minutes. Remove from skillet; set aside.
Add peas to skillet; cook over high heat, without stirring, until they begin to char, about 2 minutes. Cook, stirring occasionally, until crisp-tender, about 5 minutes. Sprinkle haricots verts and peas with ½ teaspoon salt and ⅛ teaspoon pepper.
Combine arugula, mint, parsley, pecans, cheese, garlic, and vinegar in the container of a blender; pulse until finely chopped. With blender running, add remaining ⅔ cup oil in a slow, steady stream until combined. Sprinkle with remaining 2 teaspoons salt and remaining ⅛ teaspoon pepper.
Spoon arugula mixture over haricots verts mixture. Top with pecans and mint, if desired.