Pesto Pasta

Ingredients:

  • 1 box Jovial Foods grain free cassava penne

  • Miyokos cashew mozerrella

  • Sun-dried tomatoes

  • Pesto - 1 cup fresh basil leaves, arugula and spinach, olive oil, cashews/pine nuts/pistachios, garlic, and lemon juice OR Trader Joe’s dairy free nut free pesto if you’re feeling lazy

  • Protein of choice - I made garlic lemon chicken breasts

Directions:

  1. Start by seasoning and searing chicken breasts on the stovetop while preheating the oven to 375. I used salt, pepper, rosemary, Italian seasoning, and red pepper flakes. Sear in a cast iron pan until golden brown.

  2. Transfer to a dish for baking. I threw in some whole peeled garlic cloves, olive oil to avoid sticking, and squeezed juice from 1 whole lemon on top. Put into the oven and bake while prepping other ingredients.

  3. To make your pesto - blend together one garlic clove, a handful of spinach/arugula or both, a big handful of basil, salt, and whichever nut you choose; cashews, pine nuts, or pistachios are great. Add olive oil and lemon juice as needed. If you want pesto in a pinch, the Trader Joes nut free dairy free pesto is perfect.

  4. Boil pasta and cook as directed.

  5. Drain pasta, then mix in pesto, sun-dried tomatoes, and top with miyokos mozzarella or dairy free parmesan to serve.

Previous
Previous

Chicken Tortilla Soup

Next
Next

Lemon Pepper Air Fryer Wings