Sometimes you just don’t want to eat vegetables. At least the green ones. Its pretty easy to go days without a green vegetable passing my lips when I have roasted kabocha squash and sweet potatoes at my disposal. But in the ever-ending quest of finding balance, I actively try not to go too many days without eating something leafy.
Totally leafy and totally delicious in summer pasta dishes. SCORE.
It’s Not Easy Being Green Pesto Pasta
6 oz. dried penne pasta
4 tablespoons olive oil, separated
2 garlic cloves
10 mushrooms, chopped
3 roma tomatoes, chopped
1 can of artichokes, drained & rinsed, quartered
2 large chicken breasts
1/4 cup pesto (recipe follows)
Cook penne pasta al dente according to the directions on package. Drain penne and reserve 1/4 cup of pasta water. In a large skillet over medium high heat 2 tablespoons of olive oil and add chopped garlic. Saute until the garlic has a nice golden color. Add mushrooms, tomatoes, and artichokes. Cook for 5-7 minutes, stirring frequently. Remove vegetables from pan and set aside. Cut chicken into 1 inch cubes and add to skillet with 2 tablespoons of olive oil. Cook for 8-10 minutes, browning all sides of the chicken. Add the cooked vegetables, penne pasta, and pesto to the skillet. Drizzle pasta water to loosen up the penne if needed. Top with a sprinkle of parmesan cheese.
2 cups packed basil
1/2 cup hemp seeds
1/2 cup parmesan cheese
2 cloves garlic
2 tablespoons lemon juice
S + P
In a food processor, add basil, hemp seeds, parmesan, and garlic. Pulse until ingredients are well combined. Add lemon juice and turn food processor on while drizzling olive oil in. Season to taste with S + P.