Pesto Pasta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: PESTO:
1 cup of tightly packed fresh basil
½ cup of walnuts
3 cloves of garlic
½ cup of olive oil
1 tbs of lemon juice
3 tbs of nutritional yeast (if vegan) or ¼ cup ghetto parmesan
PASTA:
pasta of your choice for 4 - fusilli holds the sauce nicely
1tsp salt
1 tbsp olive oil
1 red pepper cut in strips
1 red onion cut in strips
4 cups fresh spinach
1 cup diced cherry tomatoes
2 chicken breasts cut in strips (or not if vegan)
grated fresh parmesan for garnish.
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Directions: |
Directions:Put all the pesto ingredients in the food processor and mix until a paste is formed. Set aside. Boil water for the pasta with the salt in it. Heat olive oil to medium high in a frying pan. Add pasta to water and cook according to instructions.
At the same time, add chicken onions and peppers to the oil and saute until browned. Add tomatoes and spinach and cook for 2 more minutes. Drain pasta and add it to a large bowl throw in chicken and vegetables and the pesto sauce. Toss, top with grated parmesan and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: One of my favourite quick and healthy meals. Perfect for the end of the season and your not sure what to do with all the basil left in the garden. The pesto sauce is also great by itself. You can make oven grilled cheese with the pesto on top of the cheese... mmmmmm!
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