Roasted Potatoes with Arugula Pesto
Looking for a way to perk up your potatoes? This arugula pesto is sure to do the trick. The pepperiness of the arugula plays well with the lemony freshness of the Italian parsley, and the walnuts and parmesan add savory richness. It's also delicious tossed with your favorite shape of pasta, served warm or cold.
INSTRUCTIONS
Preheat oven to 450 degrees F. Add potatoes to a large pot, and cover with cold water. Add 1-2 tablespoons salt, and bring to a boil. Cook for approximately 12 minutes, or until they are just tender enough to pierce easily with a knife. Drain the potatoes, and toss in a large bowl with butter, and a sprinkling of salt and pepper. Spread evenly in one layer on a sheet pan and place on the middle rack of the oven. Bake for about 40 minutes, turning once halfway through, until they've browned nicely. While the potatoes bake, place the arugula, parsley, and garlic in the bowl of a food processor. Pulse until coarsely chopped and combined. With the processor running, drizzle in olive oil until a paste forms (approximately 1/2 cup), then add the walnuts and blend until almost compeltely incorporated. Finish with grated Parmesan. When the potatoes are done, let them cool slightly, then toss with pesto and serve warm.
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