1
Remove the ends of the sugar snaps and, if necessary, the string running down the sugar snap. Cut off the tips of the haricots verts.
2
Blanch the sugar snaps and the haricots verts for a few minutes in boiling water and rinse them under cold water or put them in iced water.
3
Clean the lettuce. Arrange the leaves nicely on two plates.
4
Mix the sugar snaps and haricots verts with the pesto and divide between the plates.
5
Chop the walnuts coarsely and divide over the vegetables. Finish with flakes of Parmesan cheese (grated is also an option).
