Roasted Potatoes With Arugula-Pistachio Pesto |
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Prep Time: 18 Minutes Cook Time: 45 Minutes |
Ready In: 63 Minutes Servings: 6 |
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I love fingerling potatoes and this is a great way to jazz them up. From Cooking Light Magazine. Ingredients:
2 lbs fingerling potatoes, halved lengthwise |
1/4 cup extra-virgin olive oil, divided |
3/4 teaspoon kosher salt, divided |
3/8 teaspoon fresh ground black pepper, divided |
1 1/2 cups arugula leaves, packed (about 1 1/2 oz) |
3 tablespoons fresh parmesan cheese, grated |
1 1/2 tablespoons pistachios |
2 teaspoons water |
1 1/2 teaspoons fresh lemon juice |
1 garlic clove |
Directions:
1. Place a jelly-roll pan in oven and preheat oven to 400 degrees. Combine potatoes and 1 tablespoons oil in a medium bowl; toss well. Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoons salt and 1/4 teaspoons pepper. Bake at 400 degrees for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.
2. Combine remaining 3 tablespoons oil, remaining 1/4 teaspoons salt, 1/8 teaspoons 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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