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RECIPE
11 INGREDIENTS7 STEPS40MIN

Twigs in a Blanket with Sundried Tomato Pesto

5.0
2 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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These are little salads–punched up with a squeeze of lemon, packed into a modest pouch of prosciutto–turned into finger food.

40MIN

Total Time
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
2 1/2 cups
Sun-Dried Tomatoes in Olive Oil
2 cloves
Small  Garlic
1/4 tsp
Crushed Red Pepper Flakes
2 Tbsp
Lemons , freshly squeezed, juiced
1 bunch
2 cups
or Yellow Wax Beans
to taste
Sea Salt and Pepper
1 Tbsp
8 oz
Prosciutto di Parma , thinly sliced
1 tsp
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Nutrition Per Serving
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CALORIES
348
FAT
23.9 g
PROTEIN
20.3 g
CARBS
15.6 g

Directions

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Step 1
To make the pesto, transfer all the contents of the Sun-Dried Tomatoes in Olive Oil (10 ounce) into a small food processor. Add the Garlic (2 clove) and Crushed Red Pepper Flakes (1/4 teaspoon). 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.
Step 2
Transfer to a serving bowl or an airtight container. The pesto can be made up to a week in advance.
Step 3
To make the bundles, bring a large pot of water to boil. Once bubbling, add Salt (1 teaspoon). Blanch the Asparagus (1 bunch) and Green Beans (0.5 pound) until vibrant in color but still quite firm, about 2 minutes.
Step 4
Drain in a colander and transfer immediately to a large bowl of ice water. When the veggies have cooled to room temperature, drain again and pat dry with a dish towel.
Step 5
On a rimmed baking sheet, season the dried asparagus and green beans with Sea Salt and Pepper (to taste), and toss with the Olive Oil (1 tablespoon) and Lemon (2 tablespoon).
Step 6
On a clean work surface, lay a piece of Prosciutto di Parma (0.5 pound) flat. Depending on the size of your asparagus and beans, fold the piece in half widthwise so that the width is smaller than your stalks. On the thicker end, place a small handful of Baby Arugula (4 cup) and top it with 4 to 5 veggie pieces. Roll the prosciutto tightly. Repeat with the remaining meat and veggies.
Step 7
Serve immediately with with the sundried tomato pesto on the side for dipping and enjoy!

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Nutrition Per Serving
Calories
348
% Daily Value*
Fat
23.9 g
31%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
37.9 mg
13%
Carbohydrates
15.6 g
6%
Fiber
6.3 g
22%
Sugars
8.1 g
--
Protein
20.3 g
41%
Sodium
1374.9 mg
60%
Vitamin D
--
--
Calcium
168.7 mg
13%
Iron
5.2 mg
29%
Potassium
400.6 mg
9%
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