This recipe's a keeper—double the recipe and top with shrimp or chicken another night of the week to mix it up. Oh and! This is a great opportunity to use those gorgeous yellow wax beans you see every spring and have no idea what to do with.

Makes 4 servings

What you need

¼ cup toasted sliced almonds
1 garlic clove
2 cups lightly packed baby arugula
1 cup parsley leaves, plus additional for serving
coarse salt and freshly ground black pepper
1/3 cup Tessemae's Ranch Vinaigrette
8 ounces sugar snap peas
8 ounces green beans, trimmed and halved
8 ounces wax beans, trimmed and halved
12 ounces grain-free gnocchi (we love Cappello’s!) or the vegetable noodle of your choice 

 
What you do

1. Combine the almonds, garlic, arugula, parsley, and salt and pepper to taste in a food processor and process until finely chopped. With the motor running, add the Ranch Vinaigrette and process until smooth.
2. Bring a large pot of salted water to a boil and cook peas and beans until crisp-tender, about 3 minutes. Remove from boiling water with a slotted spoon and transfer to an ice bath; chill until cold. Drain, then pat dry with paper towels.
3. Return water to a boil and cook the pasta according to package directions. Drain, reserving about ½ cup pasta water. Return pasta to pot and stir in cooked veggies, and pesto, adding pasta water by the tablespoonful if needed to loosen sauce.