Tomato Salad With Arugula Pesto And Beans

Ingredients

• ⅓ cup pine nuts, toasted and cooled
• 2 large cloves garlic
• 2 large bunches arugula (about 4 packed cups)
• ½ cup grated Asiago cheese
• ¼ to ½ cup olive oil
• 1 teaspoon salt, or more to taste
• 2 pounds multicolored tomatoes
• ¼ pound green or yellow string beans, trimmed and blanched

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    365 calories; 32 grams fat; 5 grams saturated fat; 18 grams monounsaturated fat; 6 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 9 grams protein; 9 milligrams cholesterol; 792 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a food processor, blender or mortar and pestle, grind together the pine nuts and garlic.
2. Add the arugula and then the cheese, creating as smooth a paste as possible.
3. Gradually add the olive oil, thinning to the consistency you desire. Season with salt.
4. Slice tomatoes into wedges or halves, or leave them whole, depending on their size, and arrange on four individual plates. Place 1/4 of the arugula pesto in the center of each plate. Sprinkle a small handful of beans around the outside.

15 minutes