Snap peas add crunch to this hearty vegetarian dish.
"I love this dish with a grain like farro, whole-wheat pasta, beans for plant-based protein, or zucchini noodles," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. Try this simple recipe as part of meal prep or for a quick dinner.
Ingredients
Directions
Step 1
Place all pesto ingredients except olive oil and lemon juice in the bowl of a food processor and pulse until chopped. Add ⅓ cup olive oil and lemon juice and pulse until combined.
Step 2
In a large skillet on medium heat, heat 2 tablespoons oregano oil. Add fresh rosemary and cherry tomatoes until they begin to scald and blister, around 3 minutes. Add zucchini and snap peas and quickly sauté until golden. Season with salt and pepper. Add beans and remove from heat to cool.
Step 3
Place farro in a bowl with the cucumber and arugula. Top with pesto and toss to combine. Add tomato and veggie mixture and top with avocado slices.