One of my favorite meal preps. And I’ll share the recipe here with you!
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I made my own pesto because someone couldn’t have pine nuts but you can use store bought if you want. I used slivered almonds instead of traditional pine nuts. I served with with grilled chicken and it was a hit!
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Pesto Pasta
Ingredients (4-5 servings)
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• 1 lb. penne pasta
• 1 ½ lb. chicken breast
• ¼ cup sun dried tomatoes in olive oil, sliced
• 2 zucchini
• 1 lb. Aspargus, trimmed
• Parmesan cheese to taste
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Almond pesto-
• 1 cup basil leaves
• 2 Tbsp. Slivered almonds
• ¼ cup Parmesan, grated
• ¼-½ cup olive oil
• ¼ cup ice cold water
(I didn’t add garlic but you can use a clove)
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Blend pesto ingredients. Gradually add water and olive oil. Don’t over blend or basil turns black.
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Roast sliced zucchini and Asparagus in oven at 425 for 15 minutes. Season with garlic salt and pepper. Then slice Asparagus. Set aside.
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Cook pasta in salted water, then add to pasta- zucchini, asparagus, sun dried tomatoes, fresh pesto, and some Parmesan. Top with chicken if desired.
