Peas and beans with pistachio pesto

Enjoy a vibrant and nutritious dish with our Peas and Beans with Pistachio Pesto recipe. This delightful blend features tender peas and green beans tossed in a zesty pistachio pesto made with fresh arugula, garlic, lemon juice, parsley, parmesan cheese, and rich olive oil. Perfect as a side or main course, this dish is both refreshing and satisfying. Easy to prepare and packed with flavors, it's a must-try for any food enthusiast.

  • 28 Feb 2025
  • Cook time 5 min
  • Prep time 15 min
  • 6 Servings
  • 9 Ingredients

Peas and beans with pistachio pesto

Indulge in a healthy and delicious meal with this Peas and Beans with Pistachio Pesto recipe. Packed with vibrant vegetables and topped with a flavorful pistachio pesto, this dish is both nutritious and satisfying. Perfect for a quick lunch or dinner, it offers a delightful balance of textures and flavors.

Ingredients:

1 cup peas
120g
1 cup green beans
230g
2 cups arugula
40g
2 garlic cloves
6g
1/2 cup pistachio nuts
72g
2 tbsp lemon juice
30g
1/4 cup fresh parsley
16g
1/4 cup grated parmesan cheese
20g
1/2 cup olive oil
120g

Instructions:

1. Prepare the Vegetables:
- In a medium pot, bring water to a boil and add a pinch of salt.
- Add the peas and green beans to the boiling water. Blanch them for 2-3 minutes until they are tender but still vibrant in color.
- Drain the peas and beans and immediately transfer them to a bowl of ice water to stop the cooking process. After a couple of minutes, drain and set aside.
2. Make the Pistachio Pesto:
- In a food processor, combine the arugula, garlic cloves, pistachio nuts, lemon juice, fresh parsley, and grated parmesan cheese.
- Pulse the mixture a few times to break down the ingredients.
- With the food processor running, slowly drizzle in the olive oil until the mixture reaches a smooth and creamy consistency.
- Taste the pesto and add salt and pepper as needed.
3. Combine and Serve:
- In a large mixing bowl, combine the blanched peas and green beans with the pistachio pesto. Toss until the vegetables are well coated with the pesto.
- Serve immediately as a delightful side dish or a light, nutritious main course.
4. Optional:
- Garnish with extra parmesan cheese, a sprinkle of chopped pistachios, or a drizzle of olive oil for added flavor and presentation.

Tips:

- Blanch the peas and green beans for 2-3 minutes in boiling water before quickly transferring them to an ice bath. This helps retain their bright color and crisp texture.

- Toasting the pistachio nuts briefly in a dry pan enhances their flavor before incorporating them into the pesto.

- Gradually add the olive oil while blending the pesto to achieve a smoother consistency.

- If the pesto is too thick, add a tablespoon of water at a time until the desired consistency is reached.

- Serve this dish immediately for best flavor or chill it slightly for a refreshing, cold salad.

This Peas and Beans with Pistachio Pesto recipe is a testament to the beauty of simple, fresh ingredients coming together to create something exceptional. Whether enjoyed warm or cold, the harmony of flavors and textures makes it a crowd-pleaser. Give it a try, and it might just become a staple in your meal rotation!

Nutrition Facts
Serving Size110 grams
Energy
Calories 120kcal6%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 10g3%
Fiber 3.45g9%
Sugar 3.39g3%
Fat
Fat 27g32%
Saturated 4.06g14%
Cholesterol 2.90mg-
Vitamins
Vitamin A 60ug7%
Choline 22mg4%
Vitamin B1 0.18mg15%
Vitamin B2 0.11mg9%
Vitamin B3 0.82mg5%
Vitamin B6 0.24mg14%
Vitamin B9 44ug11%
Vitamin B12 0.04ug2%
Vitamin C 13mg15%
Vitamin E 0.51mg3%
Vitamin K 70ug59%
Minerals
Calcium, Ca 80mg6%
Copper, Cu 0.22mg25%
Iron, Fe 1.49mg14%
Magnesium, Mg 33mg8%
Phosphorus, P 120mg9%
Potassium, K 280mg8%
Selenium, Se 2.97ug5%
Sodium, Na 80mg5%
Zinc, Zn 0.74mg7%
Water
Water 63g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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