Tuesday, May 8, 2012

Roasted Potatoes with Arugula-Pistachio Pesto

This serving size for this recipe is 1 c. for 7 points +.  If you would like a smaller portion (½ c.) that would only be 3 points +. I served this side dish with Malibu Chicken Bundles, and peas.

serves 6 ( 7 points+)

  • 2 lbs. fingerling potatoes, halved lengthwise
  • ¼ c. olive oil, divided
  • salt and pepper to taste
  • 1-½ c. packed arugula leaves
  • 3 T. freshly grated Parmesan cheese
  • 1-½ T. pistachios
  • 2 T. water
  • 1-½ tsp. lemon juice
  • 1 garlic clove

Combine potatoes and 1 T. oil in a medium bowl; toss well. Arrange potatoes in a single layer on a jelly roll pan. Sprinkle with salt and pepper. Bake at 400 degrees for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.

Combine remaining ingredients with more salt and pepper to taste in a food processor. Process until smooth. Place cooked potatoes in a medium bowl. Add arugula mixture and toss to coat.

from "Cooking Light"

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