Peas and beans with pistachio pesto

Ingredients (serves 6)
* 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.

Source
delicious. - Page 126
Recipe by Vicki Figliuzzi, Camperdown, NSW (reader recipe)