Pesto – One of the best sauces which I can’t get enough of.
Farfalle – Cute pasta which makes eating so much more fun.
Chicken – Meat which is both yummy and high in protein, which means it’s good for you.
Where I live, there aren’t many farmers markets unless you go out really far from the city. Recently, local supermarkets have started importing more American products which meant they had fresh basil! Probably not as good as the one’s found in farmer’s markets but it’s the next best thing from dried herbs. I was using basil in another recipe and had about a cup of basil leaves left over. Due to the humidity where I live, these beautiful herbs go bad fast. Really fast. As a solution, making them into pesto will allow you to store in the fridge much longer and be a quick solution to a fast meal.
I love the green color of pesto and the basil provides a wonderful refreshing taste, which for some reason was a surprise to the family. For the protein, I chose chicken. Of course. If you wanna be a little fancier, use could use shrimp. The method of cooking is exactly the same. Throw in some greens if you want or make the meal vegetarian. The recipe is so versatile you could take it down almost every possible path.
Pesto is a beautiful light sauce and I think it’s definitely a summer staple. I’m sure you’ll fall in love with and if you’ve got kids, they’ll probably be intrigued with the bright green color. So you’ve got child approval!
- 1 cup Fresh Basil
- 2 tbsp Pine Nuts
- Pinch of Salt
- 1 Garlic Clove
- 2 tbsp grated Parmesan Cheese
- 3 tbsp Olive Oil
- Chicken Breasts
- Salt and Pepper
- 1 cup Cherry Tomatoes, halved
- 2 cups Farfalle
- Toasted Pine Nutes (optional)
- Parmesan Cheese (optional)
- Place all the ingredients in a food processor and pulse until smooth.
- Cut chicken into bite size pieces and season with salt and pepper.
- Pan sear them until cooked through. Remove from pan.
- Cook farfalle according to package instructions. When done, reserve one cup of pasta water and drain.
- While the pasta is cooking, drizzle olive oil over cherry tomatoes and season with salt and pepper. Spread out on a sheet pan and roast for about 10-15 minutes or until the skin begins to wilt.
- Add pesto to farfalle and mix until evenly coated.
- Add chicken until evenly distributed and covered in pesto.
- Plate and top with toasted pine nuts, parmesan cheese and roasted cherry tomatoes.