When it comes to pesto the more garlic the better. My usual rule of thumb is if Im cooking with the pesto ill use it same day if the pesto is going to come in direct contact with heat. If it isn’t and is only going as a dip or spread then I let it sit for 24 hours to tame itself so all the ingredients can get to know one another.
This is one of my favorite pasta dishes because of its use of raws veggies which I feel can often be overlooked as a option for pasta dishes a lot of people my self included just cook the veggies but not this one! I love the combo of raw and fresh vegetables.
This dish uses the residual heat of the freshly cooked pasta to wilt and soften the vegetables. The heat also permeates the pesto sauce.
- 1lb spaghetti noodles
- 2 roma tomatoes diced
- 1 yellow onion, sliced
- 1/2lb cremini mushrooms, sliced
- 1 green bell pepper, sliced
- 2-3 chicken breast, cubed into bite sized pieces
- 2 c spinach, rough chopped
- 1/2c parmesan cheese
- 4 cloves garlic
- 1 avocado
- 1tsp red pepper flakes
- 1c parsley
- 1/4-1/2colive oil
- 1 lemon juiced
- To make pesto combine avocado, parmesan, red pepper flakes, lemon, garlic, and parsley into a blender.
- Slowly add in olive oil till its in a thin out consistency. Season with salt and pepper. Run till pesto is smooth
- Marinade Chicken with generous amount of pesto. Reserve 1/2-1c extra to toss pasta in.
- Season a pot of boiling water with salt and cook pasta for recommended cook time according to package.
- In a separate pan grill chicken chunks for 8 minutes till cooked thoroughly flipping around the pan to get nice grill marks.
- Coating the pan with a little olive oil. Sautee mushrooms, onions, and bell peppers for 4 minutes till slightly cooked but still crisp. Toss in pasta, pesto, tomatoes, spinach and chicken.
- Serve topped with parmesan and a little extra red pepper flakes. Enjoy with a side salad and a cold glass of white wine!