Lunch: Snap Peas and Green Beans with Arugula-Mint Pesto

Recipe by /contributors/carla-lalli-music When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Snap Peas and Green Beans with Arugula-Mint Pesto

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/2 cup raw skin-on almonds
1 garlic clove, finely grated
2 cups (lightly packed) baby arugula
2 ounces Parmesan, shaved, divided
1 cup mint leaves, plus more for serving
1/3 cup olive oil
Kosher salt, freshly ground pepper
12 ounces sugar snap peas
12 ounces green and/or wax beans, trimmed
2 tablespoons fresh lemon juice
Lemon wedges (for serving)

Instructions

Preheat oven to 350 °F. Toast almonds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened in color, 8 –10 minutes. Let cool, then coarsely chop half of almonds and set aside. Pulse remaining almonds with garlic, arugula, half of Parmesan, and 1 cup mint in a food processor to a smooth paste. With motor running, stream in oil; thin with 2 tablespoons cold water to reach a pourable consistency. Season pesto with salt and pepper.
Cook peas and beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes. Drain; transfer to a bowl of ice water and chill until cold. Drain peas and beans; pat dry with paper towels. Transfer to a large bowl and toss with lemon juice and 3 tablespoons pesto; season with salt and pepper.
Arrange peas and beans in a large bowl or platter over remaining pesto. Top with more mint leaves, reserved almonds, and remaining Parmesan; season with salt and pepper. Serve with lemon wedges for squeezing over.

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