Saturday, June 6, 2009

Penne with Pesto & Summer Squash

There's nothing like using homegrown herbs and vegetables to make summery meals. The kids were a little skeptical of the new 'green sauce', but it ended up being a hit with the whole family.

8 oz penne pasta
2 boneless, skinless chicken breasts, cubed
1 zucchini squash, halved lengthwise and sliced
1 yellow squash, halved lengthiwise and sliced
Pesto sauce

Boil pasta. Saute chicken in olive oil, add squash and cook until tender. Add drained pasta and pesto sauce. Season with additional salt and pepper as needed. Top with additional Parmesan.

Pesto sauce- Taste of Home:
4 cups loosely packed basil leaves
1/2 cup grated Parmesan
1/3 cup olive oil
1/2 cup pine nuts
1/2 tsp. salt
2 garlic gloves, peeled

Combine all ingredients in food processor except olive oil. Start processor and slowly stream in oil. Process until smooth.

No comments: