Fresh basil pesto, asparagus, cannellini beans, tomatoes, and parmesan cheese are tossed with quinoa penne for a delicious and satisfying, gluten-free meal.
1boxLiving Now Quinoa Penne Pasta, prepared according to package directions
1/2poundcooked asparagus, cut into 2 inch pieces
1/2 cupcherry tomatoes, quartered
1/2cupcanellini beans, cooked
1/2cuppine nuts, lightly toasted
1/2cupParmesan cheese, grated
2/3cuppesto (see recipe below)
1lemon, juice of
salt and pepper, to taste
1rotisserie or roasted chicken, meat sliced
MAKING THE PESTO
2cups fresh basil, packed
1/2 cupParmesan cheese, grated (Romano works great too)
1/2cuppine nuts. lightly toasted
1/2cupolive oil
2clovesgarlic
lemon, to taste
salt, to taste
DIRECTIONS
MAKING THE PESTO
Place all ingredients in a food processor and blend until smooth and just combined. If making the pesto ahead of time place in an airtight container and cover the top with a thin layer of olive oil to help preserve the color and freshness. Makes about 1 1/4 cups.
MAKING THE PASTA
In a large bowl, gently toss the pasta, asparagus, cherry tomatoes, pesto, toasted pine nuts, lemon juice and the grated cheese togther until combined. Season with salt and pepper to taste. Serve with rotisserie chicken sliced on top. Enjoy!
Notes
To toast the pine nuts, place them on a small baking sheet spread out and bake in a 350° degrees F oven for 3 to 5 minutes or until lightly browned. They can easily burn so be sure to watch them!
The asparagus can be lightly steamed or gently baked.
Try serving this dish with grilled shrimp instead of chicken!