Tepid Salad with Peas and Vegetables with Pesto from Pistachios

Servings: 4
Prep time: 15
Cooking time: 15
  1. Keep aside some pistachio and put the others in a small blender with 50 ml of oil, a spoon of lemon juice, the fennel, a sprinkle of salt and pepper. Blend until you get a creamy pesto.
  2. Clean the lettuce, then with its leaves form a bed in the 4 flat plates. Season it with a little oil, salt and pepper.
  3. Blunt the green beans and then wash the asparagus, removing the wood base. Boil them together for 8 minutes in lightly salted water. Drain them with a skimmer and boil the peas in their place for 5 minutes. Drain these too.
  4. Finely chop the garlic and place it in a pan with 2 tablespoons of olive oil along with green beans, asparagus and peas. Cook for 5 minutes on a gentle heat.
  5. Spread the still warm mixture on the beds of lettuce in the plates and complete with a spoonful of pesto. Complete with a dusting of pepper and sprinkle with the remaining pistachios and sprigs of minced fennel.