1. Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened in colour, 8–10 minutes.
2. Chop half of almonds and set aside. Pulse remaining almonds with garlic, arugula, half of Parmesan, and 1 cup mint in a food processor to a smooth paste.
3. Cook peas and beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes.
4. Transfer to a bowl of ice water and chill until cold. Drain peas and beans; pat dry with paper towels.
5. Transfer to a large bowl and toss with lemon juice and 3 Tbsp. pesto; season with salt and pepper.
6. Arrange peas and beans in a large bowl or platter over remaining pesto. Top with more mint leaves, reserved almonds, and remaining Parmesan; season with salt and pepper. Serve with lemon wedges for squeezing over.
7. Peas and beans can be blanched 1 day ahead. Cover and chill.

How to consume:

• People commonly add fresh arugula to salads.
• People often mix arugula with other milder greens, such as watercress and romaine.
• People should store arugula in the refrigerator and use it within a few days of purchase.
• But it also works when combined with pasta, casseroles, and sauces, just like other leafy greens.