Pasta Pesto Primavera
Ingredients:
- 1 lb penne pasta
- 4 oz giana cheese (or other firm cheese that melts easily), grated
- ½ cup pesto
- ¼ olive oil
- 1 cup cooked chicken, sliced or cubed (optional)
- 1 small onion, thinly sliced
- 2 medium zucchini, cubed
- 1/3 cup sun-dried tomatoes
- 1 tsp dried basil or 1 tbsp fresh basil, sliced thin
- Butter
Boil salted water in a large pot. Add pasta to boiling water. Heat saucepan on medium. Add butter and onion. Sauté for 2-3 minutes. Add zucchini. Cover. Cook for approximately 5-8 minutes until soft, stirring occasionally. Drain water when pasta is cooked. Add cheese, oil, pesto, and chicken (if using), stirring to fully incorporate until cheese is melted well. Add vegetables and mix thoroughly. Enjoy!
We enjoyed Viognier with this dish and felt the buttered vegetables brought out a butterscotch flavor in the wine! Delicious!
(Recipes and Serving Suggestions Provided by Central Coast Ag Network Members in Action)