Twigs in a Blanket with Sundried Tomato Pesto

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 1/2 cups

Sun-Dried Tomatoes in Olive Oil

2 cloves

Small Garlic

1/4 tsp

Crushed Red Pepper Flakes

1

Lemon , juiced

2 Tbsp juice per 6 servings

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

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Step 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.

Step 2

Transfer to a serving bowl or an airtight container. The pesto can be made up to a week in advance.

Step 3

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