Fresh spring snap beans are boiled and covered with flavorful arugula-almond pesto in this recipe from "Sara Foster's Southern Kitchen."

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

Rating: Unrated
06/22/2011
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!