It’s been over 2 months… eep! 🙂 I’ve been loitering around your blogs, enjoying the recipes you’ve posted, and protesting with time to slow down so I get the chance to cook up some of my own. Today, I’m going to share with you a recipe I love; it’s quick to make, healthy to munch on, and I think some chicken added to the dish will up the nutritional value. As with sauces made from scratch, they’re all about “to taste”, so feel free to modify the pesto sauce to make it nuttier, greenier, or cheesier 😉
250 g penne pasta
3 cups fairly packed greens (basil recommended)
1/4 cup pine nuts (I opted for walnuts this time)
1/4 cup olive oil
2 cloves of garlic
50g parmesan cheese, or to taste
dash of salt, pepper, smoked paprika, and oregano
1/4 cup sliced olives
1/4 cup sundried tomatoes, sliced
Cook pasta in large saucepan of salted boiling water according to packet directions, until al dente.
Drain and set aside.
Place pesto ingredients in a mini food processor and blend until smooth.
Toss through the penne pasta.
Serve with sundried tomatoes, shredded chicken and/or olives, as desired.