  |
|
 |
Fennel & Arugula Pesto Salad |
|
|
|
|
| |
|
 |
An excellent way to combine summer vegetables at the height of the season, with sweet Zefa Fino fennel at the heart of this mix.
2 cloves garlic
1/4 cup toasted pine nuts
1/4 cup Parmesan cheese
2 cups fresh chopped Arugula
1/2 cup extra virgin olive oil
|
|
To make pesto, in a food processor blend together 2 cloves garlic, 1/4 cup toasted pine nuts, 1/4 cup Parmesan cheese and 2 cups fresh chopped Arugula. Slowly add 1/2 cup extra virgin olive oil and season with salt and freshly ground pepper.
|
Preheat oven to 400*. Toss together finely chopped Zefa Fino fennel bulb, broccoli florets, sweet red and yellow peppers and other vegetables in season with olive oil to coat. Roast in hot oven until tender about 1 hour, stirring several times to evenly cook, Meanwhile, cook pasta in salted boiling water and cook until just tender, drain. Toss pasta with Arugula pesto and roasted vegetables.
|
|
|
|
|
|
|
 |
© Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author. |
|
|
|
|
|
|
|
|
|
|
|
|
|
Top Performing Variety
Use bulbs for cooking, tops for salad. |
This is a smaller, wilder form of arugula we get from Italy. |
|
|
|
|
|
|
Recipes for Winter
|
Check back regularly for exciting new recipes.
|
|
|
|
|
|
|
 |
| |
|
|
|
|
The Cooks' Garden | PO Box C5030
Warminster, PA
18974
800-457-9703 www.cooksgarden.com
Copyright 1997-2004, The Cooks Garden
 |
|
|
|
