Rating: 4.5 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Mark Bittman
Recipe by Cooking Light May 2012

Gallery

Credit: Mary Britton Senseney/Wonderful Machine; Styling: Cindy Barr and Lindsey Lower

Recipe Summary

hands-on:
18 mins
total:
58 mins
Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a jelly-roll pan in oven. Preheat oven to 400°.

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  • 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.

Nutrition Facts

245 calories; fat 10.8g; saturated fat 1.8g; mono fat 7.3g; poly fat 1.4g; protein 5.3g; carbohydrates 33.1g; fiber 3.7g; cholesterol 2mg; iron 1.9mg; sodium 303mg; calcium 62mg.
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