Penne pasta, green bean and chicken pesto
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Penne |
| 1 | pounds | Fresh green beans or snap peas; washed & trimmed |
| 3 | cups | Boiled; grilled or roasted chicken; cubed |
| 25 | Fresh basil leaves | |
| 15 | Resh parsley leaves | |
| ¼ | cup | Mayonnaise |
| 3 | tablespoons | Pine nuts |
| ½ | cup | Olive oil |
| 2 | Cloves garlic | |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | tablespoons | Toasted pine nuts |
Directions
From: Laura Hunter <LHunter722@...> Date: Mon, 5 Aug 1996 20:22:19 -0400 Bring a large pot of water to a boil; add a pinch of salt and add pasta - stir. When pata is cooked to within 2 to 3 minutes of al dente, drop in the green beans or peas. Cook until peas are just tender. Drain beans and pasta; refresh immediately under cold water, drain well and turn into a large serving dish. Add chicken. Place basil leaves, parsley, mayonnaise and 3 tablespoons of pine nuts into a food processor. Process to make a well blended, creamy mixture. With the machine running, pour the oil slowly through the food tube and blend well. Drop in the garlic and blend briefly.
Season with salt & pepper. Pour dressing over the salad ingredients in the bowl and toss. Sprinkle with 2 tablespoons of toasted pine nuts. Serves 6 to 8.
EAT-L Digest 4 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .