Warm Bean Salad With Walnut Arugula Pesto Recipes

PENNE WITH ARUGULA AND WALNUT PESTO

Penne with Arugula and Walnut Pesto image

Provided by Rachael Ray : Food Network

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil, eyeball it
2 cloves cracked garlic
12 ounces arugula, stems removed
1/2 cup walnut pieces or 2/3 cup walnut halves, toasted
1/4 teaspoon ground or grated nutmeg
Salt and pepper
1/2 cup grated Parmigiano-Reggiano
1 pound penne rigate (with lines) pasta
1/3 pound fresh green beans, cut into thirds

Steps:

In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
While cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.

WHITE BEAN ARUGULA SALAD

White Bean Arugula Salad image

My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. -Malia Estes, Allston, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 slices pancetta, chopped
2 tablespoons olive oil
1/4 cup chopped sweet onion
2/3 cup cherry tomatoes, halved
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
3 tablespoons red wine vinegar
4 fresh basil leaves, thinly sliced
2 cups torn fresh arugula or baby spinach
1/4 cup shaved Parmesan cheese

Steps:

In a small skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In same pan, heat oil and drippings over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add tomatoes, rosemary, salt and pepper; cook 2-3 minutes longer or until tomatoes are softened. Cool slightly., In a large bowl, combine beans, tomato mixture, pancetta, vinegar and basil. Add arugula and cheese; toss to coat.

Nutrition Facts : Calories 340 calories, Fat 16g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 915mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 15g protein.

ARUGULA, POTATO, AND GREEN BEAN SALAD WITH WALNUT DRESSING

Arugula, Potato, and Green Bean Salad with Walnut Dressing image

Categories Salad Potato Side Vegetarian Kid-Friendly Quick & Easy Low Cal Lunch Walnut Green Bean Arugula Healthy Low Cholesterol Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 8

Number Of Ingredients 9

Ingredients

2 tablespoons white-wine vinegar
2 tablespoons plain low-fat yogurt
1 teaspoon Dijon mustard
1/3 cup walnuts, toasted and finely chopped
Coarse salt and freshly ground pepper
2 tablespoons walnut oil
1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
6 ounces haricots verts or other green beans, trimmed
3 ounces baby arugula

Steps:

1. Whisk together vinegar, yogurt, mustard, and the toasted nuts in a small bowl; season with salt and pepper. Add walnut oil in a slow, steady stream, whisking until emulsified.
2. Bring a medium saucepan of salted water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Return pan of water to a boil.
3. Prepare an ice-water bath. Add green beans to boiling water and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice water to stop the cooking. Drain and cut into 2-inch pieces.
4. Arrange arugula, potatoes, and green beans on a platter. Season with salt and pepper. Drizzle with dressing, toss to coat, and serve.

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