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.
Cook time 5 min
Prep time 15 min
Ingredients:
1 cup peas1 cup green beans
2 cups arugula
2 garlic cloves
1/2 cup pistachio nuts
2 tbsp lemon juice
1/4 cup fresh parsley
1/4 cup grated parmesan cheese
1/2 cup olive oil
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.
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 per serving
6 ServingsCalories 120kcal
Protein 6g
Carbohydrates 10g
Fiber 3.45g
Sugar 3.39g
Fat 27g
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