Directions
Bring a large pot of water to a boil.
Transfer to a plate and let cool.
Set 1/4 cup aside for topping.
Combine the remaining 1/2 cup walnuts, parsley, garlic, salt, and pepper in a food processor.
Process until the nuts are ground.
With the motor running, gradually add oil through the feed tube.
Add Parmesan and pulse until mixed in.
Scrape the pesto into a large bowl.
Meanwhile, cook pasta in the boiling water for 4 minutes.
Drain the pasta and vegetables and add to the pesto-chicken mixture.
Toss to coat well.
Divide among 4 pasta bowls and top each serving with 1 Tbsp.
of the reserved walnuts.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
