Green Bean Salad with Pistachio Pesto
15 min
Veggie
65033
For 2 Portions
300 g
green beans, frozen
250 g
cannellini beans, canned
200 g
cherry tomato
30 g
pistachio, unsalted
20 g
pecorino cheese
15 g
parsley, fresh
1
lemon
4 tbsp
olive oil
1 clove(s)
garlic
1/2 tsp
savory, dried
pepper
salt
1. All set?
2. Bring salted water to a boil and cook green beans for 2 - 3 min. Drain and rinse beans with cold water.
3. Meanwhile, rinse and drain cannellini beans.