"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pesto Pasta Recipe

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This recipe for Pesto Pasta, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Clark
Added: Monday, June 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Pesto:
2 cups packed basil leaves
2 cloves garlic
1/4 cup pine nuts, toasted
1 tsp salt
1/8 tsp pepper
1.2 cup olive oil
1/2 cup Parmesan cheese

Pasta dish:
12 oz fusilli pasta, (spiral)
2-3 chicken breasts, cooked and diced
2 tomatoes, diced
1 jar marinated artichoke hearts
1/2 cup toasted pine nuts
Parmesan cheese, grated

Directions:
Directions:
Place all pesto ingredients in a blender; blend until smooth. Cook pasta according to package and drain. While hot, add pesto, chicken, tomatoes, and artichokes. Sprinkle with pine nuts and Parmesan cheese.

Another variation is to use flat bread as a pizza crust. Top with pesto, mozzarella cheese, chicken, artichokes, tomatoes and olives, if desired. Bake for 9 minutes at 350.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Even I can make this dish and so can you! Janet's note: You may have to experiment with this recipe. It is one we made up. We like it with garden fresh tomatoes. We use grape tomatoes in the winter. I grow my own basil so I make large batches of pesto and freeze it. This recipe is quick to throw together on a busy day.

 

 

 

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