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NEW RECIPES: CHICKEN & WALNUT PESTO PASTA SALAD Back to Recipes
1/2 cup fresh basil leaves, packed (about 1 ounce)
1/4 cup Fisher Chef's Naturals Walnuts, chopped
1/4 cup extra virgin olive oil
1-2 Tablespoons lemon juice
1 Tablespoon grated Parmesan cheese
1 small garlic clove, peeled
3/4 teaspoon salt
2 ounces uncooked dry whole wheat rotini
1 1/2 cups asparagus pieces, about 2 inches
2 cups chopped cooked chicken (or pre-cooked diced chicken or rotisserie chicken)
2 cups sliced mushrooms
  1. Add basil, walnuts, oil, lemon juice, Parmesan cheese, garlic and salt to blender. Blend, scraping sides and pressing down with rubber spatula frequently.
  2. Cook pasta according to directions on package, 6 minutes. Add asparagus, return to a boil and cook 30 seconds or until asparagus is JUST tender crisp. Drain pasta mixture in colander and run under cold water to cool completely. Shake off excess liquid.
  3. Place in a large bowl, add basil mixture and remaining ingredients and toss gently, yet thoroughly to coat completely. May add 2-3 tablespoons water for a thinner consistency, if desired. Serve immediately for peak flavors.


Yield: Serves 4; 1 1/2 cups per serving.
Makes 6 cups total.

Source: John B. Sanfilippo & Son, Inc.

© Copyright 1998-2005 by John B. Sanfilippo & Son, Inc. All Rights Reserved.