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Recipe Name: Arugula Pesto Potato Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Pound(s) Boiling potatoes
preferably
yellow-fleshed
quartered
lengthwise and cut
crosswise into
3/4-inch pieces
1 Cup(s) Packed, washed and spun dry
Arugula leaves
2 Tablespoon(s) Pine nuts
3 Tablespoon(s) Olive oil
1/4 Cup(s) Freshly grated Parmeasan
1 Tablespoon(s) Unsalted Butter, Cut Into
bits and
softened
1 Garlic clove, crushed
Directions:
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.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1279
Calories From Fat: 565
Total Fat: 64.6g
Cholesterol: 30.5mg
Sodium: 57.7mg
Potassium: 3937.8mg
Carbohydrates: 161.7g
Fiber: 20.7g
Sugar: 7.7g
Protein: 21g


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