Bean, Tomato, and Zucchini Stew with Arugula Pesto

That moment when you google a recipe idea you threw together and find… nothing. I’m going to bask in the glow of this creation and avoid searching too hard (because really, nothing infinitesimally little  is truly original)

The idea for this recipe came to me when I opened my Dominion Harvest box last Tuesday.

Dominion Harvest Delivery

Staring back at me was a bag of Arugula. I decided nearly immediately that I wanted to do something with it other than throw it into a salad. That just seemed too… square.

So sometime between last Wednesday and today, it popped into my head: ARUGULA PESTO.

Arugula Pesto

And the rest is history.

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(Well, actually, the rest involved coming up with what I wanted to put the pesto on and then settling on wanting to put the pesto in because every dinner I make is either a stew or a semi-stew-salad-casserole-conglomerate these days)
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Well that was a long and unnecessary aside.

So here it is. Recipe of the (Tues)day.

Bean, Tomato, and Zucchini Stew with Arugula Pesto

Bean Tomato Zucchini Stew with Arugula Pesto

serves 4-6 

For the Stew

– Extra Virgin Olive Oil
– White Wine
– 1-2 garlic cloves, minced
– 1 onion, chopped
– 3 small zucchinis, chopped
– 1 bell pepper, diced
– salt & pepper
– 1 cup lentils
– 1 15 oz can diced tomatoes (I used fire roasted)
– 2 cups cooked pinto beans (a can is fine, another bean is also fine)
– 1 cup water
– 1 bay leaf

1. Heat a bit of olive oil and a couple splashes of wine over medium-high heat. Add garlic and cook for 30 seconds. Add the vegetables, salt, and pepper and cook until just softened, stirring often.

2. Add the lentils, tomatoes, beans, water, and bay leaf. Stir to combine. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.

3. Meanwhile, prepare the pesto using directions below.

4. After the stew is done cooking, add the pesto and stir well to combine. Let cook for another minute to 5 minutes. Remove from heat and serve!

For the Pesto

– big bunch of arugula (I used about 4 cups)
– 1 large clove garlic
– 1/4 cup nuts (I used a combination of walnuts and cashews)
– 1/4 cup parmesan cheese
– Juice of 1/2 large lemon (or whole small)
– Extra virgin olive oil

1. Combine arugula, garlic, nuts, and cheese in your food processor. Process until well-chopped. (I had to add the arugula in batches to fit it all)

2. Add the lemon juice and a nice pour of olive oil. Process again until well-blended.

Bean Tomato and Zucchini Stew with Arugula Pesto

Are you ready for my close up?

How about some mood lighting?

How about some mood lighting?

OK, not to toot my own horn (but toot toot) this was delicious. (If not-so-delicious-looking)

What was the best not-so-delicious-looking thing you’ve made?

Any other arugula ideas?

 

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