Roasted Vegetables with Arugula Pesto

18 Jun

This time of year, as anyone with a local CSA  share knows, greens are plentiful. We’ve got multiple kinds of  lettuce, mizuna, tatsoi, swiss chard, and bok choy coming out of our ears! I never know what to do with most of these greens other than make a salad or, if they are heartier, throw them in a stir-fry. This recipe puts arugula to good use by making a zesty pesto out of it. I adapted this recipe from one recently published in Eating Well magazine. The arugula I used came from our CSA (I also threw in a little bit of tatsoi) and the asparagus came from a local farm stand. Normally when I roast vegetables I just toss everything with olive oil and stick it in the oven. The method used here makes more dirty dishes and requires more attention, but it does get great results. All the vegetables are done just right – unlike my lazy method where some vegetables are inevitably overcooked or undercooked.


Roasted Vegetables

  • 4 cups baby or new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size
  • 5 teaspoons extra-virgin olive oil, divided
  • 4 cups peeled baby carrots
  • 1 bunch asparagus, trimmed and cut into thirds
  • 1/2 teaspoon salt
  • 1/2 cup baby arugula for garnish

Arugula Pesto

  • 1 clove garlic, peeled
  • 5 cups baby arugula
  • 1/2 cup finely shredded Asiago cheese
  • 1/4 cup toasted pine nuts (I substituted almonds)
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon salt

Preparation

  1. To prepare vegetables: Position rack in upper and lower thirds of oven; preheat to 425°F.
  2. Toss potatoes with 2 teaspoons oil in a large bowl and spread on a large baking sheet. Roast in the lower third of the oven for 5 minutes.
  3. Meanwhile, toss carrots with 2 teaspoons oil in the bowl and spread on another large baking sheet. After the potatoes have roasted for 5 minutes, place the carrots in the upper third of the oven and roast potatoes and carrots for 15 minutes.
  4. Toss asparagus with the remaining 1 teaspoon oil in the bowl. Add to the pan with the potatoes, toss to combine and return to the oven. Continue roasting until all the vegetables are tender and starting to brown, 8 to 10 minutes more.
  5. To prepare pesto: Meanwhile, drop garlic through the feed tube of food processor with the motor running; process until minced. Stop the machine and add arugula, cheese, pine nuts, 1/4 cup oil and 1/4 teaspoon salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.
  6. Toss the roasted vegetables with 1/3 cup pesto and 1/2 teaspoon salt in the large bowl (reserve the remaining pesto for another use: refrigerate for up to 1 week or freeze). Transfer to a serving dish and garnish with arugula, if desired.
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