1. Place a baking sheet on the middle oven rack and preheat to 475 degrees. Toss the parsnips, carrots and turnips with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread the vegetables on the hot baking sheet and roast until tender and browned around the edges, about 30 minutes.
2. Meanwhile combine 1 cup arugula, the walnuts, Parmesan, garlic, red pepper flakes, lemon zest and a big pinch of salt in a food processor. Pulse until finely chopped. With the machine running, slowly add 3 tablespoons olive oil and 2 tablespoons water.
3. Season the shrimp on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat; add the remaining 1 tablespoon olive oil. Add the shrimp (the skillet will be crowded) and cook until lightly browned around the edges, about 2 minutes per side; remove from the heat.
4. Transfer the roasted vegetables to a large bowl. Add the remaining 3 cups arugula, the shrimp and arugula pesto. Season with salt and toss. Divide among plates. Serve with lemon wedges.
I accidentally put 3/4 cup of shelled walnuts into the food processor. The results were excellent!
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|Serving Size: 1 Serving (523g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 156 (36%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 173.1mg||53 %|
|Sodium 387.5mg||13 %|
|Potassium 1355.6mg||36 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 13.4g||54 %|
|Sugars, other 32g|
|Protein 29.4g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 432
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