Arugula Pesto Snap Beans

• Pinch of kosher salt
• 2 pounds snap beans, stem ends removed
• 1/2 cup Arugula Pesto (recipe follows) or basil 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
• 4 cups firmly packed arugula, washed and drained
• 1 cup (3 ounces) freshly grated Parmesan cheese
• 1/2 cup slivered almonds
• 4 garlic cloves, smashed
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• Juice of 1 lemon
• 1/2 cup extra-virgin olive oil
• (makes about 1 1/2 cups)

1. Bring a large saucepan of water to a boil and add the kosher salt.
2. Prepare a large bowl of ice water and set aside.
3. Blanch the beans (see Know-how, page 261), cool in the ice water, and drain thoroughly (I usually blot with a paper towel to remove excess water).
4. Chill in the refrigerator.
5. Whisk together the pesto and olive oil until thoroughly combined.
6. Toss the beans in a large bowl with the arugula and 1/2 cup of the cheese; season with sea salt and pepper to taste.
7. Gently mix just once to coat the beans with the pestoolive oil mixture.
8. Sprinkle with the remaining 1/2 cup cheese and serve at room temperature or refrigerate in an airtight container until ready to serve.
9. Place the arugula, Parmesan cheese, almonds, garlic, salt, and pepper in a blender or food processor and pulse several times to chop.
10. Add the lemon juice and pulse to puree.
11. With the motor running, add the olive oil and puree until smooth.
12. Refrigerate in an airtight container until ready to use, or for up to 1 week.

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Taken from www.epicurious.com/recipes/food/views/arugula-pesto-snap-beans-383742 (may not work)