Roasted Potatoes with Arugula-Pistachio Pesto

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 18 Minutes
Total: 58 Minutes

Nutritional Information

Amount per serving
  • Calories: 245
  • Fat: 10.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 7.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 5.3g
  • Carbohydrate: 33.1g
  • Fiber: 3.7g
  • Cholesterol: 2mg
  • Iron: 1.9mg
  • Sodium: 303mg
  • Calcium: 62mg

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. 1. Place a jelly-roll pan in oven. Preheat oven to 400°.
  2. 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. 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.
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