Arugula Pesto Snap Beans

Name: Arugula Pesto Snap Beans
Yield: serves 6 to 8
Ingredients: Pinch of kosher salt; 2 pounds snap beans, stem ends removed; 1/2 cup Arugula Pesto (recipe follows) or basil pesto; 1/4 cup extra-virgin olive oil; 4 handfuls baby arugula (about 6 cups), washed and drained; 1 cup (3 ounces) freshly grated or shredded Parmesan cheese; Sea salt and freshly ground black pepper; 4 cups firmly packed arugula, washed and drained; 1 cup (3 ounces) freshly grated Parmesan cheese; 1/2 cup slivered almonds; 4 garlic cloves, smashed; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; Juice of 1 lemon; 1/2 cup extra-virgin olive oil; (makes about 1 1/2 cups)

December 14, 2011

The quick blanching process used in this superfresh salad unlocks the beans’ flavors without boiling away their satisfyingly snappy crispness. As with most salads, using few, minimally processed ingredients means that the quality of each ingredient—from the oil to the greens and even the salt—plays a significant role in the quality of the finished product. Using high-quality seasonal ingredients makes this salad positively shine.

Recipe notes

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