Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6
Ingredients
2 pounds boiling potatoes (preferably yellow-fleshed),quartered lengthwise and cut crosswise into 3/4-inch pieces
1 cup packed, washed and spun
2 tablespoons pine nuts
3 tablespoons olive oil
1/4 cup freshly grated Parmeasan
1 tablespoon unsalted butter,cut into bits and softened
1 garlic clove, crushed
Preparation
In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In a blender purée the arugula with the pine nuts, the oil, the Parmesan, the butter, the garlic, and salt and pepper to taste, add the pesto to the potatoes, and combine the salad well.
