Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Sautéed Yellow Pear Tomatoes with Arugula Pesto and Feta

Share

Lobo
Moderator
Moderator

Posts : 20901
Thanked : 983
Join date : 2013-01-12

Sautéed Yellow Pear Tomatoes with Arugula Pesto and Feta

Post by Lobo on Sun 24 Jan 2016, 8:07 pm


Sautéed Yellow Pear Tomatoes with Arugula Pesto and Feta

Be the first to Write a Review
Prep Time: 12 minutes
Cook Time: 12 minutes
Servings: 4
Buttery toasted walnuts and peppery arugula meld with the distinctive flavor of basil to create a bold version of pesto that coats a quick sauté of yellow pear tomatoes. Crumbled feta cheese lends its tangy richness to help bring all the tastes together.



  • Printer Friendly Version






  • 179

Ingredients:


  • 3 Tbs. walnuts
  • 1 lemon
  • 1 garlic clove, roughly chopped
  • Leaves from 1/4 bunch fresh basil
  • 1 cup packed baby arugula leaves
  • 5 Tbs. extra-virgin olive oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 1/2 lb. yellow pear tomatoes
  • 2 oz. feta cheese

Directions:

Preheat an oven to 375°F.

Pour the walnuts onto a rimmed baking sheet. Toast the nuts in the oven until they turn a shade or two darker and are fragrant, 6 to 8 minutes. Pour the nuts onto a plate to cool.

Finely grate the zest from the lemon (reserve the fruit for another use).

In the bowl of a food processor, combine the toasted walnuts, lemon zest and garlic, and pulse just to combine. Add the basil and arugula leaves and process until coarsely chopped. With the motor running, slowly pour in 4 Tbs. of the olive oil. Continue to process until the mixture is moist and well blended but still slightly chunky. Transfer the pesto to a small bowl and season with salt and pepper.

In a fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. When the oil is hot, add the tomatoes and a pinch of salt and sauté until the tomatoes are warmed through and their skins are just beginning to split, 3 to 4 minutes. Remove the pan from the heat and stir in the pesto.

Transfer the tomatoes to a serving dish and crumble the cheese over the top. Serve hot or at room temperature. Serves 4.

Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).

    Current date/time is Sun 26 Feb 2017, 10:51 am