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Roasted Potatoes with Arugula-Pistachio Pesto

Photo: Mary Britton Senseney/Wonderful Machine; Styling: Cindy Barr and Lindsey Lower
Hands-on time 18 mins
Total time 58 mins
Yield Serves 6 (serving size: 1 cup)
Arugula transforms from a salad green to the key ingredient in Arugula-Pistachio Pesto. Arugula lends a peppery bite to the pesto-infused Roasted Potatoes.

Ingredients

  • 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

Nutrition Information

  • calories 245
  • fat 10.8 g
  • satfat 1.8 g
  • monofat 7.3 g
  • polyfat 1.4 g
  • protein 5.3 g
  • carbohydrate 33.1 g
  • fiber 3.7 g
  • cholesterol 2 mg
  • iron 1.9 mg
  • sodium 303 mg
  • calcium 62 mg

How to Make It

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

  2. 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.

  3. 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.