Chicken and Snap Peas
Sara Foster shares a recipe for pesto-topped snap beans and roasts a tender chicken in a brown grocery bag.
Arugula Pesto Snap Beans
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Chicken and Snap Peas
Sara Foster shares a recipe for pesto-topped snap beans and roasts a tender...
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The Martha Stewart Show, April 2011
- Yield Serves 6 to 8
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Ingredients
- Pinch of coarse salt
- 2 pounds snap beans, stem ends removed
- 1/2 cup Arugula Pesto
- 1/4 cup extra-virgin olive oil
- 4 handfuls baby arugula (about 6 cups), washed and drained
- 1 cup (3 ounces) freshly grated or shredded Parmesan cheese
- Sea salt and freshly ground black pepper
Directions
- Fill a large saucepan with water and bring to a boil over high heat. Add salt and return to a boil. Prepare an ice-water bath and set aside.
- Add beans to boiling water and cook until bright in color and barely tender, 1 to 2 minutes. Drain and transfer to ice-water bath to cool. Drain and pat dry with a paper towel; transfer to refrigerator until chilled, up to 2 hours.
- In a medium bowl, whisk together pesto and olive oil until well combined. Place beans in a large bowl, along with arugula and 1/2 cup cheese; season with salt and pepper to taste. Add pesto-olive oil mixture and gently stir just once to coat. Sprinkle with remaining 1/2 cup cheese and serve at room temperature or store in an airtight container, refrigerated, until ready to serve, up to 1 day.
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Made this for a cook out tonight for the summer solstice and it was perfect! Healthy and delicious. I split the recipe in half and made part with cheese and the other part without for my vegan friends. It's still really good without cheese, and even better with. I also didn't see baby arugula at the store, so I just used regular arugula and it turned out fine. I'm looking forward to trying the leftover pesto sauce with some pasta! I will definitely make this recipe again!