Blistered Beans and Sugar Snap Peas with Arugula Pesto Recipe

Ingredients

• ⅔ cup plus 1 tablespoon extra-virgin olive oil, divided
• 1 pound haricots verts, trimmed
• 1 pound sugar snap peas, trimmed
• 2 ½ teaspoons kosher salt, divided
• ¼ teaspoon ground black pepper, divided
• 2 cups fresh arugula
• ½ cup fresh mint leaves
• ½ cup fresh parsley leaves
• ½ cup toasted pecans
• ⅓ cup finely grated Parmesan cheese
• 1 clove garlic
• 2 tablespoons sherry vinegar
• Toasted pecans, fresh mint