These are little salads–punched up with a squeeze of lemon, packed into a modest pouch of prosciutto–turned into finger food.
Total Time
40min
5.0
2 Ratings
Author: Feed Me Phoebe
Servings:
6
Ingredients
•
2 1/2
cups
Sun-Dried Tomatoes in Olive Oil
•
2
cloves
Small
Garlic
•
1/4
tsp
Crushed Red Pepper Flakes
•
1
Lemon
, juiced
•
1
bunch
Asparagus
•
2
cups
Green Beans
or Yellow Wax Beans
•
to taste
Sea Salt
•
to taste
Ground Black Pepper
•
1
Tbsp
Olive Oil
•
8
oz
Prosciutto di Parma
, thinly sliced
•
4
cups
Baby Arugula
•
1
tsp
Salt
Cooking Instructions
1.
To make the pesto, transfer all the contents of the Sun-Dried Tomatoes in Olive Oil (2 1/2 cups) into a small food processor. Add the Garlic (2 cloves) and Crushed Red Pepper Flakes (1/4 tsp). Puree until smooth, adding more olive oil if necessary, until the tomato mixture is the texture of a very thick pesto. Taste for seasoning and add more salt if needed.
2.
Transfer to a serving bowl or an airtight container. The pesto can be made up to a week in advance.
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