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Ingredientes
- 2 lb boiling potatoes (preferably yellow-fleshed), quartered lengthwise and cut crosswise into 3/4-inch pcs
- 1 c. packed washed and spun dry arugula leaves
- 2 Tbsp. pine nuts
- 3 Tbsp. extra virgin olive oil
- 1/4 c. freshly grated Parmeasan
- 1 Tbsp. unsalted butter cut into bits and softened
- 1 x garlic clove crushed
Direcciones
- In a steamer set over boiling water steam the potatoes, covered, for 10 to
- 12 min, or possibly till they are just tender, transfer them to a bowl, and let them cold to room temperature. In a blender puree the arugula with the pine nuts, the oil, the Parmesan, the butter, the garlic, and salt and pepper to taste, add in the pesto to the potatoes, and combine the salad well.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 750g | |
| Calories 1075 | |
| Calories from Fat 539 | 50% |
| Total Fat 61.53g | 77% |
| Saturated Fat 13.73g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 44mg | 2% |
| Potassium 2956mg | 84% |
| Total Carbs 121.43g | 32% |
| Dietary Fiber 15.5g | 52% |
| Sugars 5.81g | 4% |
| Protein 15.81g | 25% |
