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:
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.
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.
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.
Boil pasta and cook as directed.
Drain pasta, then mix in pesto, sun-dried tomatoes, and top with miyokos mozzarella or dairy free parmesan to serve.