Roasted Potatoes with Arugula-Pistachio Pesto from Cooking Light

Yield: 6 servings ( Serving Size: 1 cupcake )
Community Recipe from

Ingredients

  • 2 pound(s) fingerling potatoes halved lengthwise
  • 1/4 cup(s) extra-virgin olive oil divided
  • 3/4 teaspoon(s) kosher salt divided
  • 3/8 teaspoon(s) freshly ground black pepper divided
  • 1 1/2 cup(s) packed arugula leaves (about 1 1/2 oz)
  • 3 tablespoon(s) grated fresh Parmesan cheese
  • 1 1/2 tablespoon(s) pistachios
  • 2 teaspoon(s) water
  • 1 1/2 teaspoon(s) fresh lemon juice
  • 1 clove(s) garlic

Preparation

  1. 1. Place a jelly-roll pan in oven. Preheat oven to 400 degrees.
  2. 2. Combine potatoes and 1 tablespoon oil in a medium bowl; toss well. Arrange potatoes in a single layer on the preheated pan. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400 degrees 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, water, lemon juice, and garlice in a food processor; process until smooth. Combine arugula mixture and hot potatoes in a medium bowl; toss well.

  4. CALORIES: 245 FAT: 10.8g (sat:1.8g, mono:7.3g, poly:1.4g) PROTEIN: 5.3g
  5. CARB: 33.1g FIBER: 3.7g CHOL: 2mg IRON: 1.9mg SODIUM: 303mg
  6. CALC: 62mg
October 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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