Snappy Beans And Peas With Pecorino

• 1 cup grated pecorino or Parmesan cheese (about 1 1/2 oz.)
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1 garlic clove, minced
• 1 teaspoon anchovy paste
• 1 teaspoon Dijon mustard
• Table salt and black pepper to taste
• 1/2 pound haricots verts (thin green beans), trimmed and cut into thirds
• 6 cups water, divided
• 1/2 pound fresh yellow wax beans, trimmed
• 1/2 pound sugar snap peas, trimmed
• 2 cups thinly sliced radicchio
• 2/3 cup roasted walnut halves
• 1/2 cup frozen green peas, thawed
• 1 large shallot, finely chopped
• 1/4 cup thinly sliced chives
• Table salt and pepper to taste

1. Process pecorino or Parmesan cheese, olive oil, lemon juice, garlic, anchovy paste, and Dijon mustard in a blender until smooth; add table salt and black pepper to taste. Place haricots verts and 2 cups water in a microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 2 to 3 minutes or until crisp-tender; plunge into ice water. Drain; pat dry. Repeat with yellow wax beans and sugar snap peas. Combine beans, sugar snaps, radicchio, walnut halves, green peas, shallot, and chives. Chill up to 1 hour. Add desired amount of olive oil mixture to bean mixture; toss to coat. Sprinkle with salt and pepper to taste before serving.

parmesan cheese, olive oil, lemon juice, garlic, anchovy paste, mustard, salt, verts, water, beans, sugar, radicchio, roasted walnut halves, frozen green peas, shallot, chives, salt

Taken from www.myrecipes.com/recipe/snappy-beans-peas-pecorino (may not work)