Snappy Beans and Peas with Pecorino

Ingredients

• 1 teaspoon anchovy paste 
• 0.3 cup chives thinly sliced
• 1 teaspoon dijon mustard 
• 1  garlic clove minced
• 0.5 pound haricots verts trimmed cut into thirds thin ( green beans)
• 0.3 cup juice of lemon fresh
• 0.5 cup olive oil 
• 1.5 oz parmesan cheese grated
• 0.5 cup peas green frozen thawed
• 2 cups radicchio thinly thinly sliced
• 1 large shallots finely chopped
• 0.5 pound sugar snap peas trimmed
• 8 servings table salt and pepper black to taste
• 8 servings table salt and pepper to taste
• 0.7 cup roasted walnut halves 
• 6 cups water divided
• 0.5 pound turtle beans fresh yellow trimmed

Equipment

• bowl
• blender
• plastic wrap
• microwave

Directions

1. Process pecorino or Parmesan cheese, olive oil, lemon juice, garlic, anchovy paste, and Dijon mustard in a blender until smooth; add table salt and black pepper to taste.
2. Place haricots verts and 2 cups water in a microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 2 to 3 minutes or until crisp-tender; plunge into ice water.
3. Drain; pat dry. Repeat with yellow wax beans and sugar snap peas.
4. Combine beans, sugar snaps, radicchio, walnut halves, green peas, shallot, and chives. Chill up to 1 hour.
5. Add desired amount of olive oil mixture to bean mixture; toss to coat.
6. Sprinkle with salt and pepper to taste before serving.