Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Snap Pea and Green Bean Salad with Arugula Pesto

 
Snap Pea and Green Bean Salad with Arugula Pesto
Image ©
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $2.27

$2.27 per serving

127 people like this recipe

127 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal side dish
spoonacular Score:96%

Spoonacular Score: 96%

 

Snap Pean and Green Bean Salad with Arugula Pesto might be just the side dish you are searching for. For $2.27 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 441 calories, 12g of protein, and 36g of fat. Head to the store and pick up roasted almonds, wax beans, lemon zest, and a few other things to make it today. Several people made this recipe, and 127 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is spectacular. Try Snap Peas and Green Beans with Arugula-Mint Pesto, Snap Peas and Green Beans with Arugula-Mint Pesto, and Michael Natkin's Potato and Green Bean Salad with Arugula Pesto for similar recipes.

Ingredients

Servings:
1 cup
1 cup almonds
almonds
1 Tbsp
1 Tbsp almonds
almonds
2 cups
2 cups baby arugula
baby arugula
4
4  basil leaves
basil leaves
0.5 cup
0.5 cup cilantro
cilantro
0.5 cup
0.5 cup extra virgin olive oil
extra virgin olive oil
3 cloves
3 cloves garlic
garlic
1 cup
1 cup greens
greens
1
1  lemon zest
lemon zest
0.5 cup
0.5 cup pistachios
pistachios
some
some black salt and pepper
black salt and pepper
1 pound
1 pound snap peas
snap peas
1 pound
1 pound green wax beans
green wax beans
0.5 cup
0.5 cup sour plain yogurt
sour plain yogurt
1 cup almonds
1 cup
almonds
1 Tbsp almonds
1 Tbsp
almonds
2 cups baby arugula
2 cups
baby arugula
4  basil leaves
4
basil leaves
0.5 cup cilantro
0.5 cup
cilantro
0.5 cup extra virgin olive oil
0.5 cup
extra virgin olive oil
3 cloves garlic
3 cloves
garlic
1 cup greens
1 cup
greens
1  lemon zest
1
lemon zest
0.5 cup pistachios
0.5 cup
pistachios
some black salt and pepper
some
black salt and pepper
1 pound snap peas
1 pound
snap peas
1 pound green wax beans
1 pound
green wax beans
0.5 cup sour plain yogurt
0.5 cup
sour plain yogurt

Equipment

food processor
food processor
bowl
bowl
pot
pot
food processor
food processor
bowl
bowl
pot
pot


Instructions

Read the detailed instructions on Pink When

Price Breakdown

Cost per Serving: $2.26
Ingredient
1 cup almonds
1 tablespoon almonds
2 cups baby arugula
4 basil leaves
½ cups cilantro
½ cups extra virgin olive oil
3 cloves garlic
1 cup greens
1 lemon zest
½ cups pistachios
1 pound snap peas
1 pound green wax beans
½ cups sour plain yogurt
Price
$2.55
$0.18
$0.57
$0.06
$0.26
$1.29
$0.20
$0.63
$0.50
$1.21
$4.02
$1.30
$0.82
$13.59

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
440k Calories
12g Protein
36g Total Fat
21g Carbs
46% Health Score
Limit These
Calories
440k
22%

Fat
36g
56%

  Saturated Fat
4g
28%

Carbohydrates
21g
7%

  Sugar
5g
7%

Cholesterol
2mg
1%

Sodium
215mg
9%

Get Enough Of These
Protein
12g
25%

Vitamin C
66mg
81%

Vitamin E
9mg
66%

Manganese
0.96mg
48%

Vitamin K
42µg
40%

Folate
136µg
34%

Magnesium
126mg
32%

Fiber
7g
30%

Phosphorus
271mg
27%

Copper
0.52mg
26%

Vitamin A
1223IU
24%

Iron
4mg
23%

Vitamin B2
0.38mg
22%

Potassium
677mg
19%

Calcium
186mg
19%

Vitamin B6
0.37mg
19%

Vitamin B1
0.27mg
18%

Zinc
1mg
11%

Vitamin B5
0.88mg
9%

Vitamin B3
1mg
8%

Selenium
2µg
4%

Vitamin B12
0.08µg
1%

covered percent of daily need

Related Recipes