Snap Peas and Green Beans with Arugula-Mint Pesto

Ingredients

• •½ cup raw skin-on almonds
• •1 clove garlic
• •2 cups baby arugula
• •2 ounces Parmesan
• •1 cup mint leaves
• •⅓ cup olive oil
• •to taste Kosher salt and pepper
• •12 ounces sugar snap peas
• •12 ounces green and/or wax beans
• •2 tablespoons fresh lemon juice
• •1 to serve lemon wedges

Cooking Instructions

1. 1.

   Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened in color, 8-10 minutes. Let cool, then coarsely chop half of almonds and set aside. Pulse remaining almonds with garlic, arugula, half of Parmesan, and 1 cup mint in a food processor to a smooth paste. With motor running, stream in oil; thin with 2 tablespoons cold water to reach a pourable consistency. Season pesto with salt and pepper.

   15 min

2. 2.

   Cook peas and beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes. Drain; transfer to a bowl of ice water and chill until cold. Drain peas and beans; pat dry with paper towels. Transfer to a large bowl and toss with lemon juice and 3 tablespoons pesto; season with salt and pepper.

   10 min

3. 3.

   Arrange peas and beans in a large bowl or platter over remaining pesto. Top with more mint leaves, reserved almonds, and remaining Parmesan; season with salt and pepper. Serve with lemon wedges for squeezing over.

   5 min

4. 4.

   Peas and beans can be blanched 1 day ahead. Cover and chill.