Pasta Primavera With Homemade Pesto
(For Pasta Primavera)
- 2 oz Barilla Chickpea Pasta
- ½ Cup of Frozen Green Peas
- ½ Cup of Frozen Green Beans
- 1 wedge of Lemon, juice
- 1-2 Breast(s) of Chicken
- 1 TBSP Raw Walnuts
- 1 TBSP Raw Pine Nuts
- 2 Cloves of Garlic
- 1 ¼ Cup of Lightly Packed Basil
- ½ tsp of sea salt
- ¼ tsp of Back Pepper
- ¼ Cold Pressed, Extra Virgin Olive Oil
- 2-3 TBSP of Grated Parmesan Cheese
Ready in 45 mins
Serves 1-2 people (w/ extra Pesto)
400 kcals per serving
Add some bread as a pleasant side to enjoy this superb dish!
Pre-heat oven to 375 to cook your chicken breast for 20-25 minutes. You can adjust how many breasts of chicken based on the size of the breast and your goals (losing weight or increasing muscle).
Boil two pots of water to cook the chickpea pasta and your frozen peas and green beans for 8-9 minutes each. Pasta should be al dente and veggies should be firm.
In a bowl or meal prep container layer the meal by first putting in pasta, then shred your chicken, last add your mixed veggies.
For The Pesto 4
Add all your ingredients to a food processor or blender. Blend until smooth and you get your desired consistency.
Feel free to add more of certain ingredients to get your desired consistency.
Top & Enjoy! 6
Finish by topping with a squeeze of lemon and pesto!
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