Now… say that 10x’s fast!!
This was a fabulous dish to say the least. Nothing is better than fresh basil pesto, asparagus, and pasta on a well-weathered Bay Area day!
What I love about the basil pesto sauce is the freshness of it. I’ve bought ready-made packets and jars at the store before, and although its good for a quick pinch, when I can help it (and I have time for it), I like to make what I can from scratch.
This sauce is great and although most recipes will call for pine nuts, I was inspired to use toasted walnuts instead. We even have a recipe here on Foodal featuring an addition of lemon zest or juice. Give it a try!
This recipe was complimented very nicely by the Tomato Basil Bruschetta on cracked sourdough bread. For another great pasta recipe featuring this fresh herb sauce, try our recipe for summery pesto pasta salad with fresh peas.
- For the Basil Pesto Sauce, I substituted toasted walnuts for the pine nuts. I also dumped the entire Basil Pesto Sauce into the dish and may use less of it next time just so it doesn’t look so saturated – we’re talking SUPER GREEN. Depending on your personal preference, my advice would be to add half of the Basil Pesto Sauce to start off with and adjust to your liking as need be. But even at the full amount, it tasted fabulous and not overwhelming to the dish at all! (I sure wish I had some to warm up right now…)
- I’m in love with my new pepper mill – get GOOD one and thank me later.
- I’d like to explore using this sauce with homemade past noodles if I get the chance.
‘Twas a good selection is what I interpreted from the “babe, this is good!” and the kids who came around when the pasta was finally addressed as “butterflies” with other methods of coaxing. The kids did an overall pass on the asparagus but managed to enjoy the pasta and chicken, although Little K did continue his food testing ritual of putting the asparagus in his mouth, chewing for a little bit, then spitting it all out.
Coaxing was not as easy the following day on Little K (oddly enough he’s the kid that is more open to food in general); however, Big K did a wonderful job on cleaning his plate once he got into the groove that “green food is okay to eat.” Perhaps there are dishes kids consider one-hit-wonders?? Something about green food is just not appealing to kids. However, I personally love asparagus.
I personally liked the added touch of the sun-dried tomatoes. I was getting a little obsessed in wanting to have one with each bite! Trader Joe’s has a really good one in olive oil, which was the one that I used for this recipe.
Definitely! We will be making again!
strong>Basil Pesto Chicken Pasta with Asparagus and Sun-Dried Tomatoes
Yield = 6-8 servings
- 1/2 – 1 cup of Basil Pesto Sauce (recipe to follow)
- (1) 12 oz. box of Farfalle (bow-tie) noodles
- 1 chicken breast
- 1 bunch of asparagus, washed and cut into 2″ lengths
- 1/3 cup of sun-dried tomatoes
- Cook pasta according to package instructions. Drain and set aside.
- Season chicken breast with salt and pepper. Grill or using a skillet using medium-high heat. Cook until done. Slice into thin bite-size pieces.
- Steam asparagus over 1″ of water and cook until fork tender. Salt, optional.
- Toss pasta, chicken, asparagus, sun-dried tomatoes, and Basil Pesto Sauce together in a bowl. Start out with 1/2 cup of the Basil Pesto Sauce and add sauce to your liking.
Basil Pesto Sauce
Yield: 1 cup
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts (toasting is optional)
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
- Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
- Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
- Set aside.
Did you love this tasty recipe? Be sure to check out some of these other pesto-enhanced recipes:
- Portobello Burgers with Sun-Dried Tomato Pesto
- Camembert Cheese & Pistachio Basil Pesto Bruschetta
- Caramelized Onion, Mushroom, and Pesto Pizza
About Lynne Jaques
Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!