Wednesday, July 11, 2012

Roasted Potatoes with Arugula-Pistachio Pesto

Happy hump day! Hope everyone is surviving being back at work after the holiday, I know I barely am. It always seems to be harder to get back into the swing of things after a week of vacation. I tried to start this  morning with a run to get myself energized. I had forgotten how it is a great way to start the day and also get a tan ;) Now if only I can keep this up for the rest of the week. This is a recipe that Jason pulled from Cooking Light and made for us. I love potatoes, especially roasted ones. These are a spin on the traditional roasted potatoes and a spin on pesto. The arugula gives it a peppery flavor however, we couldn't taste the pistachios but was still a good flavor.

Roasted Potatoes with Arugula-Pistachio Pesto
Serves: 6
Source: Cooking Light Magazine

2 pounds fingerling potatoes, halved lengthwise
1/4 cup extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
1 1/2 cups packed arugula leaves (about 1 1/2 ounces)
3 tablespoons grated fresh Parmesan cheese
1 1/2 Tablespoons pistachios
2 teaspoons water
1 1/2 teaspoons fresh lemon juice
1 garlic clove

Place a jelly-roll pan in oven. Preheat oven to 400°F

Combine potatoes and 1 tablespoon oil in a medium bowl; toss well. Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.

Combine remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, arugula leaves, Parmesan cheese, pistachios, 2 teaspoons water, lemon juice, and garlic in a food processor; process until smooth. Combine arugula mixture and hot potatoes in a medium bowl; toss well.

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