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Snappy Beans and Peas with Pecorino

Photo: Hector Sanchez; Styling: Buffy Hargett
Yield Makes 8 serving


  • 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

How to Make It

  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.