- 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