Pasta with Pea Pesto Recipe
Recipe from Double Delicious! by Jessica Seinfeld
Everyone needs a change from tomato sauce sometimes. I love this cold as a summer lunch or warm for dinner year-round.
Servings: Serves 6
Ingredients
Pesto
- 2 cups fresh or frozen peas , blanched in boiling water for 30 seconds and shocked in cold water
- 1/2 cup grated Parmesan
- 1/2 cup pine nuts
- 2 medium garlic cloves
- 1/4 cup extra-virgin olive oil
- 1/4 tsp. salt
Chicken
- 6 boneless, skinless chicken breasts (about 2 1/4 pounds)
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. olive oil
Pasta
- 8 ounces whole wheat pasta , such as penne or fusilli
Directions
For the pesto, combine the peas, Parmesan, pine nuts, garlic, olive oil, 2 tablespoons water and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.
Season the chicken breasts with garlic powder, salt and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. Cut into 1-inch cubes.
Meanwhile, cook pasta according to package directions. Toss together the pasta, pesto and chicken and serve immediately.
Season the chicken breasts with garlic powder, salt and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. Cut into 1-inch cubes.
Meanwhile, cook pasta according to package directions. Toss together the pasta, pesto and chicken and serve immediately.
Nutritional Information
Per serving: 567 calories, 41g of carbohydrates, 52g of protein, 22.5g of total fat, 3.5g of saturated fat, 465mg of sodium, 6g of fiber