Poelée de Légumes Printaniers au Pistou

This bright Provençal dish celebrates the season's first vegetables, tossed quickly in a hot pan and finished with a vibrant basil pistou — France's answer to pesto, made without pine nuts. It captures the spirit of modern French bistro cooking: minimal technique, maximum flavour.

Serves: 4

Ingredients

• 200g (7 oz) thin green beans, trimmed
• 2 medium zucchini (about 400g / 14 oz), sliced into half-moons
• 150g (5 oz) sugar snap peas
• 1 bunch asparagus (about 250g / 9 oz), cut into 4cm / 1.5-inch pieces
• 3 tbsp (45ml) extra-virgin olive oil
• 3 garlic cloves, sliced
• Salt and freshly ground black pepper

Pistou

• 30g (1 oz) fresh basil leaves
• 2 garlic cloves
• 60ml (¼ cup) extra-virgin olive oil
• 30g (1 oz) finely grated Parmesan
• Juice of ½ lemon

Instructions

1. Make the pistou: blend basil, garlic, olive oil, Parmesan, and lemon juice in a small food processor until smooth. Season with salt and set aside.
2. Bring a large pot of salted water to a boil. Blanch the green beans for 2 minutes, then add asparagus for 1 minute more. Drain and refresh under cold water. Pat dry.
3. Heat a large wok or wide skillet over high heat until smoking. Add the olive oil and sliced garlic. Stir-fry for 30 seconds until fragrant.
4. Add the zucchini and stir-fry for 2-3 minutes until lightly golden at the edges.
5. Add the blanched beans, asparagus, and sugar snap peas. Stir-fry for a further 2 minutes over high heat, tossing frequently.
6. Remove from heat, season generously with salt and pepper, and toss with 3-4 tablespoons of pistou.
7. Serve immediately with remaining pistou on the side.

Cook's Notes: The key to this dish is a very hot pan and quick cooking — vegetables should retain their bite and bright colour. Pistou keeps refrigerated for up to 3 days with a film of oil on top.