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  • Summary

    Fresh spring snap beans are boiled and covered with flavorful arugula-almond pesto in this recipe from "Sara Foster's Southern Kitchen."

    Ingredients

    • Pinch of coarse salt
    • 2 pounds snap beans, stem ends removed
    • 1/2 cup Sara Foster's Arugula 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

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 212 % Daily Value *
    • Total Fat: 15 g 23.12%
    • Saturated Fat: 3 g 16.25%
    • Trans Fat: 0 g %
    • Cholesterol: 9 mg 2.87%
    • Sodium: 374 mg 15.6%
    • Calcium: 172 mg 17.24%
    • Potassium: 18 mg 0.51%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 15.24%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 11 g %
    • Dietary Fiber: 3 g 12.43%
    • Sugar: 5 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 11.18%
    • Vitamin C 40.02%
    • Vitamin D 0.53%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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