I LOVE basil, and this dish makes a great lunch. Have a side of fruit or vegetables and you’re just about good to go!
Pasta Salad with Spinach Basil Pesto
Serves 4; Prep time: 30 minutes
½ lb short whole wheat pasta
1 teaspoon plus ¼ cup olive oil
12 oz chicken breast (about 1 breast)
Ground black pepper to taste
¼ cup walnuts
1 small garlic clove
½ cup (packed) fresh basil, or more to taste
2 cups (packed) raw spinach1 or 1 cup frozen, thawed
½ pint grape tomatoes, quartered
1/8 cup parmesan cheese
- Cook the pasta according to package directions. Add 1 teaspoon of oil to the cooked pasta and mix well to prevent sticking.
- Meanwhile, slice the chicken breast in half lengthwise, so you have two thin breast pieces. Grill the chicken breast on medium high for 5 minutes, or until the internal temperature reaches 165oF. Let the chicken rest 5 minutes after cooking before chopping it into dice-sized pieces.
- Make the pesto: In a blender, combine oil, salt, pepper, nuts, garlic, basil, and spinach. Pulse a number of times until the mixture is fluid, but not quite pureed.
- Combine the pasta, pesto, tomatoes, and cheese in a large bowl. Serve at any temperature.
Book an appointment here! Marina Bedrossian, RDN, CDN, CLT is a family holistic dietitian who specializes in nutrition for digestive issues, nutrition for Autism, ADHD, and nutrition for food sensitivities.