ARUGULA SALAD WITH CANNELLINI BEANS
This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.
Provided by Kim's Cooking Now
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 23m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
- Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
Nutrition Facts : Calories 466.1 calories, Carbohydrate 71.2 g, Cholesterol 4.4 mg, Fat 9.5 g, Fiber 1.3 g, Protein 23.1 g, SaturatedFat 1.8 g, Sodium 245.3 mg, Sugar 3 g
PENNE WITH ARUGULA AND WALNUT PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
WARM BEAN SALAD WITH WALNUT-ARUGULA PESTO
Make and share this Warm Bean Salad With Walnut-Arugula Pesto recipe from Food.com.
Provided by hectorthebat
Categories Beans
Time 12h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak the beans in 3 cups cold water for 12 hours or overnight. Drain and transfer into a large saucepan with the bay leaves. Pour in cold water so the beans are covered by 2 inches and bring to a simmer over medium heat. Cover and cook for 45 minutes to an hour (or according to package instructions), until the beans are tender but not mushy. Check the water level from time to time, and add more if it runs a little low. Thirty minutes into the cooking, add 1 1/2 teaspoons of the salt. (The beans can be prepared up to a day ahead).
- While the beans are cooking, combine the walnuts, arugula (reserve a few leaves for garnish if desired), oil, lemon juice, shallot, and the remaining 1/2 teaspoon salt in a food processor or in a mortar. Process or grind with a pestle until the mixture forms a paste-like dressing. (The dressing can be prepared up to a day ahead. It can also be used in potato or chicken salad, or as a sandwich spread).
- Drain the beans and let cool for a minute. Pour the dressing into a salad bowl, add the beans, and toss gently to coat. Garnish with the reserved arugula and serve while still warm. The leftovers are just as good the next day, cold or gently reheated.
Nutrition Facts : Calories 425.7, Fat 19.1, SaturatedFat 1.9, Sodium 1176.3, Carbohydrate 47.9, Fiber 12.1, Sugar 1.9, Protein 19
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- To cook the beans, place them in a medium-size pot. Cover them with 2-inches of water. Add in the bay leaf and bring it to a simmer in medium-low heat. Cover and cook (stirring occasionally) until they are soft and tender, but not mushy, 1 ½ to 2 hours. When cooked, remove and discard the bay leaf and drain the beans. Place them in a large salad bowl.
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- To assemble the salad: Add in the arugula and red onion into the beans mixture and give it a mix. Taste for seasoning and add in, if necessary.
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