Arugula Pesto Snap Beans Recipe

Name: Arugula Pesto Snap Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Bring a large saucepan of water to a boil and add the kosher salt.
2
Prepare a large bowl of ice water and set aside.
3
Blanch the beans (see Know-how, page 261), cool in the ice water, and drain thoroughly (I usually blot with a paper towel to remove excess water).
4
Chill in the refrigerator.
5
Whisk together the pesto and olive oil until thoroughly combined.
6
Toss the beans in a large bowl with the arugula and 1/2 cup of the cheese; season with sea salt and pepper to taste.
7
Gently mix just once to coat the beans with the pestoolive oil mixture.
8
Sprinkle with the remaining 1/2 cup cheese and serve at room temperature or refrigerate in an airtight container until ready to serve.
9
Place the arugula, Parmesan cheese, almonds, garlic, salt, and pepper in a blender or food processor and pulse several times to chop.
10
Add the lemon juice and pulse to puree.
11
With the motor running, add the olive oil and puree until smooth.
12
Refrigerate in an airtight container until ready to use, or for up to 1 week.

1161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Arugula Pesto Snap Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arugula Pesto Snap Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions