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Pea and Chicken Pesto Pasta

  • 1 lb Linguine
  • 8 oz. Chicken – cooked, boneless
  • 2 T Olive Oil or Butter
  • 1 1/2 c. Green Peas – frozen, thawed or lightly cooked
  • 3/4 c Basil Leaves – packed, torn, fresh
  • 1/4 c Parmesan Cheese – fresh, shredded, plus more for serving
  • 2 cloves Garlic – fresh, minced
  • 1/4 c Walnuts – optional
  • 5 T Olive Oil
  • Salt and Black Pepper – freshly ground, to taste

Cook linguine following package directions. Drain and rinse with hot water. Meanwhile, in a small skillet, sauté the chicken in the 2 T of olive oil or butter until cooked thoroughly. Meanwhile, for pesto, combine in a food processor the peas, basil, Parmesan cheese, garlic, and walnuts (if using). Run the food processor, adding olive oil a little at a time. Add salt and pepper, as needed. Toss the chicken and pesto with the hot pasta. Serve with additional Parmesan cheese.

Serves 6

Submitted by Kathy Rohrbaugh, Shrewsbury

2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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