Chicken & Vegetable Penne with Parsley Walnut Pesto
Homemade pesto may seem daunting, but in this quick pasta recipe you can make a simple sauce in minutes while the pasta water comes to a boil. You can substitute frozen green beans and cauliflower for fresh; in Step 4, cook the frozen vegetables according to package directions before tossing with the pasta and pesto.
Ingredients
- ¾ cup chopped walnuts
- 1 cup lightly packed parsley leaves
- 2 cloves garlic, crushed and peeled
- ½ teaspoon plus 1/8 teaspoon salt
- ⅛ teaspoon ground pepper
- 2 tablespoons olive oil
- ⅓ cup grated parmesan cheese
- 1½ cups shredded or sliced cooked skinless chicken breast (8 oz.)
- 6 ounces whole-wheat penne or fusilli pasta (1 3/4 cups)
- 8 ounces green beans, trimmed and halved crosswise (2 cups)
- 2 cups cauliflower florets (8 oz.)
Directions
Login to continue Reading
