Skip to main content
Menu
Recipes

Chef Jeremy's Pesto Pasta Primavera

13 March 2023

Pesto Pasta Primavera

Pesto Pasta Primavera weight loss diet doctor Billings montana clinic 

1 Cup   Roasted Chicken, shredded or chopped

2 Cups Chickpea Penne Pasta

1 Cup   Asparagus, chopped

1 Cup   Snap Peas, chopped

Pesto Sauce

2 Cups Spinach

¼ Cup  Pistachios, roasted

¼ Cup  Fresh Mint Leaves

¼ Cup  Fresh Parmesan

1 ea     Lemon, juiced

2 ea     Garlic Cloves

3 Tbsp Leftover Pasta Water

  1. Start by bringing 2 small/medium pots of water to a boil. While the water is heating up, shred or chop 1 Cup of cooked Chicken. I like to buy the Whole Roasted Chickens, which most grocery stores should have ready to go on a heated shelf. Otherwise, you can cook up some chicken using your preferred method (grilled, baked, roasted, etc.)
  2. Next, cut up the Asparagus and Snap Peas. Simply cut them into smaller pieces about 1 inch in length and place them together in a small bowl and set aside.
  3. Once the pots of water reach a boil, add 2 cups of Chickpea Penne to one of the pots and boil lightly for 7-8 minutes, or until tender. Strain off the pasta, set aside, and try to save a few tablespoons of Pasta Water. In the second pot of boiling water, add the Asparagus and Snap Peas and simmer gently for about one minute, or until tender. This is called blanching and is a quick way to cook veggies, but still have them keep their crisp, freshness. Strain all the water off the veggies and set aside.
  4. In a blend or food processor, add all the ingredients of the Pesto Sauce, except for the water. Pulse the ingredients until they form a rough paste. Turn on blender or food processor and begin adding some of the Pasta Water 1 Tablespoon at a time, until the Pesto Sauce begins to blend smoothly. If you want it to keep a bit of texture, you can blend it a little less to keep some of the nutty texture.
  5. Once your Pesto Sauce is a your preferred consistency, heat a saute pan over medium heat. Add the Pesto, Penne, and Veggies to the pan and toss until everything is hot. Divide onto two plates, top with a pinch of freshly grated parmesan, a squeeze of lemon juice, and enjoy!