Arugula Pesto Snap Beans
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
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