Peas and beans with pistachio pesto
This Peas and Beans with Pistachio Pesto recipe features vibrant vegetables tossed in a creamy pistachio pesto. It's a quick and nutritious dish, perfect as a side or light main course.
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.
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!
Peas and beans with pistachio pesto FAQ:
Blanch the peas and green beans for about 2-3 minutes until they are tender but still vibrant in color. To confirm doneness, taste a piece; it should be tender yet crisp.
Store leftovers in an airtight container in the refrigerator for up to 3 days. It's best to keep the pesto separate from the vegetables if possible to maintain freshness.
Yes, you can use frozen peas and green beans. There’s no need to blanch them; simply cook them according to package instructions before mixing with the pesto.
You can substitute nutritional yeast for a dairy-free option, or use a plant-based parmesan. Alternatively, any hard cheese like pecorino or a similar taste can work.
To make the dish vegan, substitute the parmesan cheese with nutritional yeast and omit any cheese alternatives. Ensure that the pesto and other ingredients are certified vegan as well.
Cooking 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.
Nutrition Facts
6 ServingsCalories 120kcal
Protein 6g
Carbohydrates 10g
Fiber 3.45g
Sugar 3.39g
Fat 27g
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