Snap Peas and Green Beans with Arugula-Mint Pesto

Preparation

1. Step 1

   Preheat oven to 350°. 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 Tbsp. cold water to reach a pourable consistency. Season pesto with salt and pepper.

   Step 2

   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 Tbsp. pesto; season with salt and pepper.

   Step 3

   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.

   Step 4

   Do Ahead: Peas and beans can be blanched 1 day ahead. Cover and chill.