SHRIMP AND POTATO SALAD WITH ARUGULA PESTO
Shrimp and raw and cooked vegetables are brought together into a colorful dinner salad with the bright flavors of a lemony arugula pesto in this delicious dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, 8 to 10 minutes. Remove the potatoes with a slotted spoon to a large bowl, leaving the water in the pot.
- Fill a separate large bowl with ice water. Return the pot of water to a boil, add the green beans and cook until crisp-tender, 5 to 7 minutes. Drain and transfer to the ice water. Drain the beans again and add to the potatoes. Add the cherry tomatoes.
- Combine 2 cups arugula, 1/4 cup olive oil, the pine nuts, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Process until smooth. Pour the pesto over the vegetables and toss to coat.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. Add the shrimp, sprinkle with the lemon zest and season with salt and pepper. Cook, turning once, until pink, 3 to 4 minutes. Remove from the heat.
- Toss the remaining arugula, 1 tablespoon olive oil and the lemon juice in a bowl; season with salt and pepper. Divide the arugula among shallow bowls and top with the vegetables and shrimp.
Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 137 milligrams, Sodium 526 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 23 grams, Sugar 6 grams
ARUGULA PESTO
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren't called pestos, yet that's what they are - all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick slice of country bread. Don't use a sharp olive oil with this, or it will overwhelm the arugula.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 10m
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 67 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 511 milligrams, Sugar 2 grams
ARUGULA SALAD WITH PESTO VINAIGRETTE
Steps:
- Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad.
Nutrition Facts : Calories 70 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 4 grams, Sugar 2 grams
ARUGULA PESTO POTATO SALAD
Categories Salad Blender Potato Side Fourth of July Picnic Vegetarian Quick & Easy Parmesan Pine Nut Arugula Summer Gourmet
Yield Serves 6
Number Of Ingredients 7
Steps:
- 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.
More about "arugula pesto potato salad recipes"
ROASTED GARLIC BASIL PESTO POTATOES WITH ARUGULA
From ambitiouskitchen.com
5/5 (2)Estimated Reading Time 6 minsServings 4Total Time 55 mins
- Preheat the oven to 400°F (200°C). Line an extra-large baking sheet (15 by 21 inches/38 by 53 cm) with parchment paper.
- Make the potatoes: Place the potatoes on the baking sheet and toss with the olive oil until thoroughly coated. Spread the potatoes into an even layer. Season with a couple of pinches of salt and pepper.
- Make the roasted garlic: Slice the top off the garlic bulb so all the individual garlic cloves are trimmed. Place garlic bulb on a square of aluminum foil (about 8 inches/20 cm square) and drizzle the top of the cloves with the olive oil. Wrap the garlic bulb entirely in the foil and place it on the baking sheet with the potatoes.
- Roast the potatoes and garlic for 20 minutes, then remove pan from the oven and flip the potatoes with a spatula. Return the potatoes and garlic to the oven and continue roasting for 15 to 20 minutes more, until the potatoes are golden and fork-tender.
ARUGULA PESTO POTATO SALAD - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
5/5 (8)Category Salad, Side DishCuisine AmericanCalories 280 per serving
- Add the potatoes to the water and boil for about 10 minutes until fork tender. Drain the water and place the potatoes in a large bowl in the fridge until cool enough to handle.
- Meanwhile, add the arugula, nuts, garlic, parmesan, lemon juice, pepper flakes, salt, and pepper to the bowl of your food process or high powered blender.
- Pulse 4-5 times until the mixture is coarse. Turn the food processor on low, stream in the olive oil until the pesto is smooth.
ARUGULA PESTO POTATO SALAD - BETTER HOMES & GARDENS
From bhg.com
4.4/5 (5)Total Time 50 minsServings 8Calories 208 per serving
- In a covered large saucepan cook potatoes in enough boiling salted water to cover for 20 to 25 minutes or just until tender. Drain and cool slightly. Peel and cube potatoes. Place potatoes in a large bowl.
- For pesto, in a food processor or blender combine arugula, the 1/3 cup cheese, the 1/3 cup pine nuts, the water, lemon juice, garlic, salt, and pepper. Cover and process or blend until nearly smooth. With processor or blender running, slowly add oil through opening in lid in a thin, steady stream, stopping to scrape down sides as necessary.
- Pour pesto over potatoes; toss gently to coat. Gently stir in tomatoes. If desired, top with additional pine nuts and/or shaved cheese. Serve slightly warm or at room temperature.
ARUGULA PESTO POTATO SALAD - THE HARVEST KITCHEN
From theharvestkitchen.com
5/5 (1)Category SaladsCuisine HealthyTotal Time 20 mins
- In a food processor, pulse walnuts, parmesan cheese, and garlic, until it’s the consistency of a chunky paste.
- Add half of the arugula to the food processor. While processing, slowly add half of the oil until the arugula is blended. Add remaining arugula and repeat until oil is gone and you’ve reached your desired texture.
- Bring a saucepan of salted water to a boil. Add potatoes and simmer until tender. Remove potatoes to cool, and bring water to a boil again.
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