04 May 2013

white bean, asparagus, & tomato salad with arugula pesto.

Thanks Latara for remembering to take a picture!
Happy May! Can you believe how time rushes us along?

Here is a healthy, Springtime salad that is a satisfying lunch or a perfect sided to maple-mustard salmon or  roasted balsamic chicken

white bean, asparagus, & tomato salad with arugula pesto.
serves 4-6

1 15oz can of cannellini beans, drained & rinsed
1lb asparagus, ends trimmed & cut into 2" pieces
1 pint cherry tomatoes (preferably mixed colors for aesthetic purposes), halved
1 bunch of scallions, chopped
a handful of fresh parsley, roughly chopped
sea salt & cracked pepper

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment & toss asparagus with a little olive oil & season with sea salt & cracked pepper. Bake for 12-15 minutes, until the asparagus is tender, but still a little crunchy. 
  2. In a large serving bowl, combine cannellini beans, asparagus, tomatoes, scallions & 1/3-1/2 cup of the pesto (recipe below); add pesto to your taste preference. Season with salt & pepper, & scatter with parsley to serve. 

arugula pesto

4 cups of arugula
3 TBL raw sunflower seeds
1 clove garlic
1/3 cup olive oil
sea salt & cracked pepper

  1. Add arugula, seeds, garlic, sea salt & cracked pepper into a food processor. With the motor running, add oil. Store in the refrigerator, with a little olive oil to cover the pesto. There will probably be a some left overs from the salad. Suggestions: add to some Vegenaise for a pesto-mayo to use for a veggie dip or on sandwiches, use on a pasta, slather on some toast with some tomato slices, etc. 

happy eatings & cheers!
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