This is one of our favorite recipes.
You can make it quickly by taking some help from the store…
In other words,
Pick up a container of pesto sauce and a rotisserie chicken.
Or make ‘em from scratch…
That’s how we roll, yo…
Pesto Pasta Salad
WHAT YOU NEED:
1/3 cup toasted pine nuts
6 cloves of garlic, divided
4 cups fresh basil leaves
1 1/2 cups extra virgin olive oil, plus 1 T divided
1 T fresh lemon juice
1 cup parmesan cheese
1 box whole wheat rotini or ziti
1 cups cooked chicken, diced
1 large zucchini, diced
1 yellow squash, diced
1/2 cup yellow green beans
WHAT TO DO:
Bring a large pot of water to boil. Season with salt when boiling and cook pasta until al dente.
Meanwhile in the bowl of a food processor combine toasted pine nuts and garlic. Pulse quickly, about 10-15 seconds. Next add in basil and a pinch of S&P.
Turn the food processor on and allow basil to be chopped. Next stream in olive oil, slowly, until well combined. Add in lemon juice. Pulse it again and add in parmesan cheese. Once it is all combined set aside until your pasta is done.
2 minutes before pasta will be finished toss in your yellow green beans. Drain, reserving 1 cup of pasta water (I always save a cup of water in case my sauce needs to be thinned out a bit.)
In a separate skillet heat the remaining tablespoon olive oil over high heat. Chop remaining garlic clove and add it to the oil. Just before the garlic begins to brown add in your zucchini and squash. Cook for about 5 minutes, until it begins to soften up.
In a large bowl, pour half of your pesto sauce. Pour pasta and veggies on top of the sauce. Top with chicken. Pour remaining sauce on top and mix well. Season with S&P if necessary.