| 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
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