Snappy Beans and Peas with Pecorino

Name: Snappy Beans and Peas with Pecorino
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon anchovy paste; 59 milliliters thinly sliced chives; 1 teaspoon Dijon mustard; 1 garlic clove, minced; 227 grams haricots verts (thin green beans), trimmed and cut into thirds; 59 milliliters fresh lemon juice; 118 milliliters olive oil; 43 grams cup grated pecorino or Parmesan cheese (about; 118 milliliters frozen green peas, thawed; 473 milliliters thinly sliced radicchio; 1 large shallot, finely chopped; 227 grams sugar snap peas, trimmed; 8 servings Table salt and black pepper to taste; 8 servings Table salt and pepper to taste; 158 milliliters roasted walnut halves; 1 liters water, divided; 227 grams fresh yellow wax beans, trimmed

Snappy Beans and Peas with Pecorino might be just the side dish you are searching for. This recipe serves 8. Watching your figure? This gluten free, primal, and pescatarian recipe has 251 calories, 6g of protein, and 22g of fat per serving. A mixture of water, table salt and pepper, shallot, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Process pecorino or Parmesan cheese, olive oil, lemon juice, garlic, anchovy paste, and Dijon mustard in a blender until smooth; add table salt and black pepper to taste.

Ingredients you will need

Salt And Pepper

Pecorino

Anchovy Paste

Dijon Mustard

Lemon Juice

Olive Oil

Garlic

Equipment you will use

Blender

Place haricots verts and 2 cups water in a microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 2 to 3 minutes or until crisp-tender; plunge into ice water.

Ingredients you will need

Haricots Verts