This spring I built two raised garden beds and tried my hand at a garden of herbs, fruits, and vegetables. It took off like crazy, especially the squash and cucumbers. I continue to learn about the benefits and purposes of pruning. So I have a few basil plants that are massive but I learned they are too leggy and I failed to prune properly. Nothing has flowered, so I caught before it changed flavors. The good news is that I have a boat load of beautiful green basil.

So I am going to make a pesto and incorporate some chicken and pasta for dinner. Jill loves pesto pasta so this should be right down her alley. My grocery stores pine nuts weren’t too attractive so I am going with walnuts instead.

Ingredients:
Basil Pesto
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
3 cloves of garlic
2 cups of fresh basil leaves
1/4 cup walnuts
1 teaspoon red chili pepper flakes
1/2 teaspoon kosher salt
2 breasts of free range chicken (seasoned, grilled and diced)
1.5 cups of cooked al dente penne pasta
1/2 cup of cherry tomatoes sliced
Grated Parmesan cheese
1 tbs of Butter
1 tbs of AP Flour
1/4 cup of cream

Directions:
1. Make your pesto by first toasting your walnuts on the stove for a few minutes. Don’t let them burn. et them cool and then add all the Pesto ingredients and blend until smooth. Use Olive Oil and lemon juice to give it the thickness you like.
2. Season your chicken and grill outside of in a pan with olive oil and cook until 160-165k. Remove and when cooled a bit dice it up.
3. Cook pasta per directions but remove about 1 minute before the pasta is al dente. Grain and set aside.
4. Lastly make a basic roux by adding butter and flour, and stir for 2 minutes on medium-low heat until golden brown.
5. Slowly add the cream until smooth. Now add your chicken, pasta and sliced tomatoes.
Slowly add the pesto while stirring. When you get it flavored to your taste add some more parmesan cheese and serve.

This spring I built two raised garden beds and tried my hand at a garden of herbs, fruits, and vegetables. It took off like crazy, especially the squash and cucumbers. I continue to learn about the benefits and purposes of pruning. So I have a few basil plants that are massive but I learned they are too leggy and I failed to prune properly. Nothing has flowered, so I caught before it changed flavors. The good news is that I have a boat load of beautiful green basil.

So I am going to make a pesto and incorporate some chicken and pasta for dinner. Jill loves pesto pasta so this should be right down her alley. My grocery stores pine nuts weren’t too attractive so I am going with walnuts instead.

Ingredients:
Basil Pesto
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
3 cloves of garlic
2 cups of fresh basil leaves
1/4 cup walnuts
1 teaspoon red chili pepper flakes
1/2 teaspoon kosher salt
2 breasts of free range chicken (seasoned, grilled and diced)
1.5 cups of cooked al dente penne pasta
1/2 cup of cherry tomatoes sliced
Grated Parmesan cheese
1 tbs of Butter
1 tbs of AP Flour
1/4 cup of cream

Directions:
1. Make your pesto by first toasting your walnuts on the stove for a few minutes. Don’t let them burn. et them cool and then add all the Pesto ingredients and blend until smooth. Use Olive Oil and lemon juice to give it the thickness you like.
2. Season your chicken and grill outside of in a pan with olive oil and cook until 160-165k. Remove and when cooled a bit dice it up.
3. Cook pasta per directions but remove about 1 minute before when the pasta is al dente. Grain and set aside.
4. Lastly, make a basic roux by adding butter and flour and stir for 2 minutes on medium-low heat until golden brown.
5. Slowly add the cream until smooth. Now add your chicken, pasta, and sliced tomatoes.
Slowly add the pesto while stirring. When you get it flavored to your taste add some more parmesan cheese and serve.