Penne pasta, green bean and chicken pesto

Yield: 6 Servings

Measure 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

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, .

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