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.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

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

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Sautéed Yellow Pear Tomatoes with Arugula Pesto and Feta

Share

Lobo
Moderator
Moderator

Posts : 17766
Thanked : 876
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 Sat 03 Dec 2016, 3:54 pm