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.
- 29 Mar 2025
- Cook time 5 min
- Prep time 15 min
- 6 Servings
- 9 Ingredients
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:
Instructions:
- 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.
- 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.
- 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.
- 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 Size | 110 grams |
| Energy | |
| Calories 120kcal | 6% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 3.45g | 9% |
| Sugar 3.39g | 3% |
| Fat | |
| Fat 27g | 32% |
| Saturated 4.06g | 14% |
| Cholesterol 2.90mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 22mg | 4% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 0.82mg | 5% |
| Vitamin B6 0.24mg | 14% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.04ug | 2% |
| Vitamin C 13mg | 15% |
| Vitamin E 0.51mg | 3% |
| Vitamin K 70ug | 59% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.22mg | 25% |
| Iron, Fe 1.49mg | 14% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 280mg | 8% |
| Selenium, Se 2.97ug | 5% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 0.74mg | 7% |
| 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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