Roasted Broccoli w/ White Beans & Arugula Pesto

Happy Boxing Day to the few loyal followers who still read this food blog.
I still enjoy writing it and keeping a record of great recipes, so thanks for hanging in......

I have made this dish 3x in the last month, it is so good.

I got the idea from Beth from @Boroughchef who makes mouthwatering recipes with vegetables on instagram.
Beth usually cooks her veggies in a pan, but I prefer roasting them. 
For this recipe, she made a kale pesto, which I am not a fan of......arugula is my choice of green.

There is no real recipe here, but I did my best to write it down.

It comes out different each time, because I never measure ingredients, but it is always delicious.

Let's start out with the beans.....I love Goya "Small White Beans" in the can (not easy to find), they are never mushy, and perfect for salads.  If you can't find, then by all means, use cannellini beans, which are softer and bigger, (and better in cooked dishes and soups in my opinion).

Next, roast your broccoli, which you should know how to do by now:

Lay out your florets on a baking sheet......drizzle with olive oil and kosher salt......roast at 400F for 20 minutes.   Ok, that's done.

For the arugula pesto: (measurements are approximate)

2 big handfuls of arugula
juice of half a lemon
1 tbsp of grated Parmigiano Reggiano 
small handful of toasted almonds (walnuts are good too)
1 small garlic clove (I only use half because I don't love the taste of raw garlic)
olive oil
sea salt & pepper

I make my arugula pesto in a little mini chopper/food processor.  

First, I grate my cheese in the machine, then add in the rest of the ingredients, adding in the olive oil last (about 1/4 cup).    Use as much or as little of an ingredient as you like.  You can't make a mistake here.

Drain the can of beans and rinse in cold water.  Add beans to a bowl and coat the beans with some of the pesto.  Yummy.

You will have leftover pesto, so save some for swiping on toast during the week.

When the roasted broccoli is finished, add it directly to the bowl with the beans and pesto.   

I like to tear a big ball of fresh mozzarella (the kind packed in water) and tuck into the salad.

Finish with sea salt, red peppercorns and lemon zest.  A drizzle of olive oil before serving.  

GREAT at room temperature, warm or out of the fridge the next day.

A new favorite.


Happy Cooker said…
Looks delicious. I love reading your blog and recipes. The puff pastry chicken pie is one of our favorites. Cheers to the New Year!
Katie C. said…

I still read your blog. You are on my list of early morning reads.
Mary said…
I’m a loyal reader for the great recipes, and the sassy nuggets like these: “…roast your broccoli, which you should know how to do by now.” 😊
Anonymous said…
I saw this when you posted it on instagram....I have made it 5 times already! SO good! Thank you for all your years of great recipes......

Anonymous said…
Came here looking for a white bean recipe. Knew I’d find one. Thank you.
Denise said…
I love reading your blog and make many of your recipes. Thank you!!