Servings:
4
Prep time:
15
Cooking time:
15
INGREDIENTS
- - 300 g green beans
- - 300 g asparagus
- - 300 g Fresh Peas
- - 1 head of lettuce
- - 1 clove of garlic
- - fennel
- - Extra Virgin Olive Oil
- - Salt
- - pepper
- For the pesto:
- - 40 g shelled Pistachios
- - 1 Lemon
- - Extra Virgin Olive Oil
- - 7 sprigs of fennel
- - Salt
- - pepper
INSTRUCTIONS
- 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.
- Clean the lettuce, then with its leaves form a bed in the 4 flat plates. Season it with a little oil, salt and pepper.
- 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.
- 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.
- 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.
