Summer Peas and Beans Salad, Pesto Dressing

Recipe by Lisa Rochon

Serves 4 - 6 people

1/4 lb green beans
1/4 lb sugar snap peas
8 oz fresh or frozen green peas
1/4 lb snow peas
1 med red onion, halved and thinly sliced
1/2 c shaved parmesan cheese (optional)
pesto dressing


  1. Snip the end and string sugar snap peas and snow peas, rinse and set aside.
  2. Snip of end of green beans, rinse and set aside.
  3. Rinse fresh green peas and set aside. If using frozen green peas place in strainer and let thaw and drain.
  4. Bring a quart stock pot of water to a rapid boil. Prepare a medium bowl of ice water, set aside.
  5. Blanch each group of peas and beans separately for about 1 – 1 1/2 minutes, with the exception of the frozen peas. Remove from boiling water and place in ice water bath for 2 – 3 minutes. Remove from ice water and let drain on paper towels to dry. Repeat process for each vegetable.
  6. Combine all peas and beans in bowl with sliced red onions and pesto dressing, toss gently. Season with salt and pepper to taste.
  7. Top with shaved parmesan if desired.

Pesto Dressing

4 tbs basil sesto
2 tbs white balsamic vinegar
3 tbs extra virgin olive oil
1/4 tsp ground pepper
pinch of salt


  1. Combine all ingredients in bowl and whisk thoroughly.
  2. Dress salad and toss gently. Store any extra dressing in glass jar.

Note: Dressing works best if left to marinate on peas and beans for at least one hour before serving.