Roasted Potatoes with Arugula-Pistachio Pesto

Roasted Potatoes with Arugula-Pistachio Pesto Recipe
Photo: Mary Britton Senseney/Wonderful Machine; Styling: Cindy Barr and Lindsey Lower
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.

Yield:

Serves 6 (serving size: 1 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 18 Minutes
Total: 58 Minutes

Nutritional 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

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

Preparation

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.

Note:

Mark Bittman,

May 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note