Green beans and zucchini with herbs recipe

 

  • Remove the threads and ends of green beans. Wash the zucchini, place them whole in the steam cooking basket and put the basket in the pressure cooker with 250 ml of water.
  • Close the pot, pressurize it and cook the zucchini for 6 minutes from the ringing. Turn heat off, allow steam to escape, open the pot and remove them. Replace with green beans and cook them for 4 minutes from the ringing. If we prefer them whole, cook for only 3 minutes. Drain them and reserve.
  • Pour vinegar, oil, mustard, salt and pepper in a jar with a cap; close and stir it to emulsify all the ingredients.
  • Wash the spinach, arugula, tarragon and scallions. Dry and process them along with the garlic in a blender until we get a very fine mince. Place it in a bowl, add emulsified vinaigrette and mix well.
  • Cut green beans in small pieces and place them in a dish. Remove edges from the zucchini, cut them in batons and place them along the beans. Season the vegetables with the sauce and serve immediately.
-   4 scallion stalks
-   1 tbsp of fresh tarragon
-   3 arugula leaves
-   300 g of green beans
-   3 zucchini
-   4 leaves of tender spinach
-   Salt and pepper
-   1 garlic cloves
-   2 tbsp of red wine vinegar
-   1 tbsp of mustard
-   4 tbsp of extra virgin olive oil

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