Photo: Markus Spiske
Sautéed Yellow Pear Tomatoes with Arugula Pesto and Feta
10 ingredients
Serves 4.
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Buttery toasted walnuts and peppery arugula meld with the distinctive flavor of basil to create a bold version of pesto that coats a quick sauté of yellow pear tomatoes. Crumbled feta cheese lends its tangy richness to help bring all the tastes together.
Estimated Nutrition (whole recipe, rough)
416
Calories
11g
Protein
26g
Fat
41g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Pear | 1 medium (178g) | 101 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. walnuts
- 1 lemon
- 1 garlic clove, roughly chopped
- Leaves from 1/4 bunch fresh basil
- 1 cup packed baby arugula leaves
- 5 Tbs. extra-virgin olive oil
- Sea salt, to taste
- Freshly ground pepper, to taste
- 1 1/2 lb. yellow pear tomatoes
- 2 oz. feta cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes