Tomato Salad With Arugula Pesto And Beans
Published October 7, 1997
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅓ cup pine nuts, toasted and cooled
2 large cloves garlic
2 large bunches arugula (about 4 packed cups)
½ cup grated Asiago cheese
¼ to ½ cup olive oil
1 teaspoon salt, or more to taste
2 pounds multicolored tomatoes
¼ pound green or yellow string beans, trimmed and blanched
Nutritional analysis per serving (4 servings)
14 grams carbs; 13 milligrams cholesterol; 386 calories; 18 grams monosaturated fat; 6 grams polyunsaturated fat; 6 grams saturated fat; 33 grams fat; 4 grams fiber; 762 milligrams sodium; 11 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, blender or mortar and pestle, grind together the pine nuts and garlic.
- Step 2
Add the arugula and then the cheese, creating as smooth a paste as possible.
- Step 3
Gradually add the olive oil, thinning to the consistency you desire. Season with salt.
- Step 4
Slice tomatoes into wedges or halves, or leave them whole, depending on their size, and arrange on four individual plates. Place ¼ of the arugula pesto in the center of each plate. Sprinkle a small handful of beans around the outside.
Private Notes
Comments
This is kind of a non-recipe. The recipe is for arugula pesto and the tomatoes and beans are just mentioned. They should just offer tomato and beans as a suggestion for how to use arugula pesto. I make my arugula pesto with pistachios instead of pine nuts for a little something different.