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Peas and beans with pistachio pesto

Name: Peas and beans with pistachio pesto
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 200g (500g unshelled) fresh peas; 200g thin green beans; 1 firmly packed cup rocket leaves; 2 garlic cloves, roughly chopped; 1/2 cup (75g) pistachio kernels; Juice of 1 lemon; 1/4 cup flat-leaf parsley leaves, chopped; 1/4 cup (20g) grated parmesan; 1/2 cup (125ml) olive oil

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Ingredients (9)

200g (500g unshelled) fresh peas
200g thin green beans
1 firmly packed cup rocket leaves
2 garlic cloves, roughly chopped
1/2 cup (75g) pistachio kernels
Juice of 1 lemon
1/4 cup flat-leaf parsley leaves, chopped
1/4 cup (20g) grated parmesan
1/2 cup (125ml) olive oil

Method

1.

Blanch peas and beans in a large pan of boiling water for 2 minutes or until tender. Drain, then refresh under cold water.
2.

Place rocket, garlic, pistachios, lemon juice, parsley and parmesan in a blender. With motor running, add the olive oil in a steady stream, processing until smooth. Season to taste with salt and pepper.
3.

Toss peas and beans with half the pesto and serve remaining pesto on the side.