Green vegetables can instantly brighten up even the plainest of main courses. Even more effective is combining a variety of shapes and textures in one dish. During the summer there is always an abundance of beautiful green vegetables - peas, beans (french, runner, broad/fava), mange tout, courgettes, kale, chard, spinach and spring onions. So why not make the most of them and combine several to make a fresh summery vegetable dish.
The vegetables may all be a similar colour but their contrasting shapes avoid the monotony that can occur in mono colour schemes. The round peas, the flat ovoid broad beans, the courgette slices cut on a slant, the wilted kale and quartered spring onions all sit together beautifully whilst the pesto harmonises the whole dish and brings it together.
Although most people associate pesto with the classic Italian basil pesto, the term is really a description of the process traditionally used to make the sauce - crushed or pounded in a pestle and mortar, rather than being a specific recipe. So it doesn't necessarily have to include parmesan or pecorino and pine nuts. Not including these ingredients makes this rocket version far lighter in calories and fresher tasting. Lemon juice and water give the pesto a sauce like consistency without needing to add too much oil.
Double podding the broad beans is, admittedly, time consuming but it is well worth the effort as the skin turns a grey-green when cooked and has a slightly bitter taste - probably the main reason that some people dislike them. Revealing the pea green coloured beans also makes the cooked dish look far more attractive. The easiest way to remove the skins is to cook the beans for about 2 minutes in boiling water then drain and refresh in cold water. Gently squeeze the beans and they should easily pop out of their skins.
Summer Vegetables with Rocket Pesto
Serves 4
Ingredients
Approx 600g Peas, Broad Beans, doubled podded - see above, Courgettes, sliced and Kale, roughly chopped - in the proportions of your choice.
4 Large Spring Onions (white part quartered and green tops roughly chopped)
50g Rocket
1/2 Clove of Garlic
3 Tbsp Olive Oil
Juice of 1/4 of a Lemon
1-2 Tbsp Water
Sea Salt & Freshly Ground Black Pepper
To make the pesto
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Place the rocket, half the chopped spring onion tops, garlic and a pinch of salt in a small food processor.
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Blitz until it is finely chopped.
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Add the olive oil, lemon juice and water and blitz again until a thick sauce is formed.
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Grind in some black pepper then taste and adjust the seasoning if necessary.
To serve
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Cook the vegetables in boiling salted water until tender. Don't add the kale and the rest of the spring onion tops until the other vegetables are almost cooked.
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Drain well.
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Toss in the rocket pesto and serve immediately.
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Food Preparation & Food Presentation Guides
Colour ~ Texture ~ Shape/Form ~ Less is More ~ Garnishing
Serving Styles ~ Plating Techniques ~ Plating Styles
Importance of the Visual Appeal of Food
Why Attractive Presentation Makes Food More Enjoyable
