This is a great salad for a couple reasons…the potoatoes and garbanzo beans make it hearty enough to satisfy as a main, and it can be served both hot and cold. Oh, and I have a third reason: pesto! Do we really need a fourth?
Hope you enjoy this one!
Pesto Salad with Arugula
Prep time: 20 min | Cook and serve time: 10 minutes
2-1/2 cups arugula
1/2 cup basil
1/3 cup pine nuts
2 cloves garlic
2 tablespoons + 2 teaspoons olive oil
1/4 teaspoon salt
2 tablespoons nutritional yeast
2-4 tablespoons lemon juice (for pesto, if needed)
1 14-ounce can garbanzo beans
2 cups arugula
1 cup pea pods
2 medium red potatoes
(I didn’t include Parmesan cheese in this pesto recipe, but by all means, throw in a quarter cup if you’d like.)
1. In a blender or food processor, combine a 1/2 of a cup of arugula, basil pine nuts, garlic, 2 tablespoons of olive oil, salt, and nutritional yeast. (If you’re using a blender and having a hard time getting ingredients to process, add just enough lemon juice to get things moving.)
2. Chop potatoes into 1/2-inch cubes.
3. Chop pea pods into 1/2-inch pieces.
4. Bring a large saucepan of water to a boil and add potatoes. Reduce heat to a medium boil and cook until potato cubes have softened, but are still firm, 5 to 7 minutes. Drain well.
Cook and Serve:
Serving this cold? Skip to step #3.
1. In a medium skillet, heat 2 teaspoons of olive oil on medium high heat. Add potato cubes and cook, stirring, until they start to brown, 3 to 5 minutes.
2. Push potatoes to one side, then add garbanzo beans (drain liquid out of can beforehand) and pea pods, stirring until heated, 2 to 3 minutes.
3. Pour potatoes, pea pods, and potatoes into a two serving bowls, and stir in half of the pesto in each serving.
4. Stir in one cup of arugula in each bowl and serve.
5. Optional: garnish with extra pine nuts. Try toasting them in a small skillet on low heat until they start to brown, 3 to 5 minutes.