| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | July 1991 | 1 | servings | |
INGREDIENTS
| 2 | lb | Boiling potatoes; (preferably |
| ; yellow-fleshed), | ||
| ; quartered | ||
| ; lengthwise and cut | ||
| ; crosswise into | ||
| ; 3/4-inch pieces | ||
| 1 | c | Packed; washed and spun dry |
| ; arugula leaves | ||
| 2 | tb | Pine nuts |
| 3 | tb | Olive oil |
| 1/4 | c | Freshly grated Parmeasan |
| 1 | tb | Unsalted butter; cut into bits and |
| ; softened | ||
| 1 | Garlic clove; crushed |
INSTRUCTIONS
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 puree 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. Serves 6. Gourmet July 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”