Mediterranean Pea Pesto Pasta Salad

Mediterranean Pea Pesto Pasta Salad

Pea Pesto Pasta Salad

Ingredients for 6 hearty servings

  • 12oz (454g) chickpea penne pasta (or another legume or wheat pasta)
  • 1 large zucchini, chopped into large 1-inch chunks
  • 1 large yellow squash, chopped into large 1-inch chunks
  • 1 medium red onion, cut into large chunks
  • 1 1/2 lb chicken breast (tenders)
  • 2 tablespoons seasoning of your choice (or your choice of herb blend)
  • pinch of sea salt & pepper

Mediterranean Pea Pesto Pasta Salad with Chicken

 

  • Pea Pesto Sauce

     

    • 1 cup arugula, tightly packed
    • 1 cup fresh cilantro
    • 1 cup fresh parsley
    • 2/3 cup frozen peas, thawed
    • 2/3 cup grated parmesan
    • 2 cloves garlic
    • 1/2 cup walnuts (or pine nuts)
    • 1/4 cup extra virgin olive oil
    • juice from 1 lemon (optional but recommended; if you omit, replace with a few tablespoons of water)
    • sea salt & pepper
    • water as needed to thin out sauce
  • 2 cups cherry tomatoes, halved
  • 1 cup frozen fresh peas, thawed
  • 1 cup chopped basil
  • sea salt & pepper to taste
STEPS
  1. Cook pasta according to the instructions provided, then set aside.
  2. Set oven to 420F.  Place zucchini, squash and red onion on a baking sheet lined with parchment.  Lightly spray with avocado or olive oil, then sprinkle on sea salt & pepper.  If you like, you can also use.  Roast in the oven  for  15 – 20 minutes, or until the edges of the veggies have been “slightly” burned.
  3. Season chicken breast (tenders) with any seasoning, then set a nonstick skillet on HIGH heat.  Once hot, add the chicken and cook through, about 8 to 10 minutes.  Set aside and allow to cool down BEFORE cutting into 1-inch chunks.
  4. In a blender, add ingredients for the pesto.  Pulse blend until well mixed and season to taste with sea salt & pepper (and lemon).  To thin it out, add tablespoons of water until you reach desired consistency.

Mediterranean Pea Pesto Pasta Salad with Chicken

  1. Bring everything together.  In a large mixing bowl, add the cooked, cooled and drained pasta, along with about 1/3 of the pesto sauce (as a start).  Mix and fold together well using a spatula.  Then add the remaining ingredients, chicken and roasted veggies and gently fold everything together.
  2.  Add more pesto as needed and/or reserve the rest for individual servings OR for other uses (sandwich spread, etc).

 Pea Pesto Pasta Salad Recipe

CALORIES-532
PROTEIN-47G
FAT-22G
CARBS-44G
 FIBER-9G
SUGAr-8G

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