(from good housekeeping, march 2009)
about 45 min from start to finishingredients:
3/4 c. walnuts, toasted and cooled (i left these out because of the tree nut allergy)
1/4 c. packed fresh parsley leaves
1/4 c. freshly grated parmesean (i used the kind in the jar from kraft)
1 tbsp fresh lemon juice (i used my refrigerated bottle)
1 clove garlic
1/4 c. plus 3 tbsp water
12 oz whole wheat rotini (i used rice vegetable rotini b/c that's what i had on hand)
1lb chicken-breasts, cut into strips
2 tsp olive oil
1 med red pepper, sliced
1lb asparagus, cut into 1-in pieces
1. in food processor, blend walnuts, parsley, parmesean, lemon juice, garlic, 1/4 c water, 1/2 tsp salt, and 1/4 tsp pepper until pureed. set pesto aside.
2. meanwhile, cook pasta.
3. while pasta is cooking, season chicken with salt/pepper on both sides. in skillet, cook chicken (i butterflied the chicken and sliced it after it was cooked). transfer chicken to bowl and keep warm.
4. in the same skillet, add red pepper and 1 tsp oil. cook on medium 3 minutes. add asparagus and remaining 3 tbsp water; cover and cook 6-7 minutes or until tender-crisp, stirring occasionally.
5. reserve 1/2 c pasta water. drain pasta and return to saucepot; stir in chicken, vegetables, pesto, and reserved pasta water. toss to coat.
review: this was a light, fresh-tasting dish. lots of color and everyone like it well enough. it didn't taste like a traditional pesto to me, but i also didn't use the walnuts, so maybe that's why. it makes plenty enough for leftovers (6 main-dish servings); but without a sauce, i wouldn't think it would be good for freezing. i'll definitely make it again.
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