Super Fast
White Beans with Fresh Pesto
Arugula Salad with Honey-Lemon Vinaigrette
Ingredients
- ½ cup pine nuts
- 2 cups basil leaves
- ½ cup freshly grated Parmesan cheese
- ¼ cup olive oil, divided
- 3 cloves garlic, smashed
- ½ tsp salt
- ¼ tsp pepper
- 1 onion, coarsely chopped
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 1 cup chopped roasted red peppers
- 1 Tbsp balsamic vinegar
Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Process basil, cheese, nuts, 2 Tbsp water, 2 Tbsp oil, 1 clove garlic, salt, and pepper in a blender or food processor until smooth, scraping sides as needed.
- Cook onion and 2 cloves garlic in 2 Tbsp hot oil in a large skillet over medium-high 6 to 8 minutes or until tender.
- Add beans, roasted peppers, and vinegar. Cook 8 to 10 minutes or until thoroughly heated. Serve pesto over beans.
Side Dish Ingredients
- 2 Tbsp lemon juice
- 1 Tbsp honey
- 1 tsp Dijon mustard
- ½ tsp salt
- 1 clove garlic, minced
- ¼ cup extra virgin olive oil
- 2 (5-oz) pkg baby arugula
Side Dish Instructions
- Whisk together lemon juice, honey, mustard, salt, and garlic in a large bowl. Gradually whisk in oil. Add arugula; toss.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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