Chop shallots and combine with honey and lemon juice.

Place half the pistachios in a food processor or mortar & pestle and process into a rough paste.

Add the remaining pistachios on top and pulse just a few times until the mixture is chunky — do not overpurée. The goal is a rustic, uneven texture.

Stir in lemon juice and honey.

Add olive oil all at once and fold through; the alliade should stay thick and coarse.

Season lightly with black pepper (skip extra salt — pistachios are pre-seasoned).

Bring a medium pot of salted water (1–2 tablespoon kosher salt per quart) to a boil.

Add green beans and blanch for 2–3 minutes, until just tender but still crisp and vibrant green.

Immediately transfer beans to an ice bath to shock and stop cooking.

Drain well and pat dry. Keep beans whole for plating.

Toss whole green beans gently with the alliade in a mixing bowl.

Transfer to a serving platter and drizzle any remaining alliade over the top.

Garnish with shaved Pecorino Romano and torn mint leaves.

Center whole green beans on the platter, spoon over alliade, then finish with Pecorino and mint for freshness.