Tags

, , , , , , , , , , , , ,

Easy when the pesto is in the freezer and the chicken marinade is as well! I made this an easy meal by adding pasta to the pesto and then stirring in the pea salad ingredients.

Menu:
Pea Pesto Salad with Pasta

Grilled Chicken with Basil and Garlic Marinade

Italian Bread with Fig Vinegar and Olive Oil

Recipes:

Pesto Pea Salad

¼ lb. baby spinach leaves

10 oz. frozen petite peas, defrosted

½ C Basil Pesto

¼ C freshly grated parmesan cheese

1 t kosher salt

2 T toasted pine nuts (pignolis) *

Wash and drain the spinach leaves and spin dry.

Place spinach and peas in large bowl.

Add pesto and parmesan.

Sprinkle with salt, pine nuts and serve.

*Note: to toast pine nuts place them in a dry sauté pan and cook over medium low heat, turning often for 7-10 minutes until lightly browned.

Basil Pesto

2 C fresh basil leaves

4 cloves garlic, peeled

¼ C pine nuts

¼ C Parmesan cheese, grated

2 T lemon juice

2 T olive oil

Place basil, garlic, pine nuts, Parmesan and lemon juice in a food processor or blender.  Slowly add olive oil while processing on high.  Puree until well blended.

This freezes well and can be used in several recipes that I will give you.

Angel hair pasta with crab, shrimp, or chicken.  Orzo pasta with Parmesan and Pesto – side dish, and baked white fish with pesto.

Pasta

Cook 2 cups pasta of any type as directed.

Add pesto to warm pasta and set aside.

When cool, place in refrigerator.

I added the ingredients to the Pea salad to the pasta and folded until mixed well.

Basil and Garlic Marinade

½  t salt

¼ t black pepper

1 C fresh basil (any variety you like)

½ C EVOO

¼ C Lemon Juice

Mix all but olive oil in blender and mix.

Add oil slowly to emulsify.

Place in container and freeze or use within 2 weeks.

Advertisements