Ingredients
Pinch of coarse salt
2 pounds snap beans, stem ends removed
1/2 cup Sara Foster’s 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
Preparation
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.
