I’ve mentioned it before, but I can NOT follow a recipe as written. EVER. Recipes are so restricting to me. I love to use them as a guide and then let the creative juices flow!
This pasta recipe is a prime example of that! When I first saw this recipe in July’s Magazine of the Month (who else went ALL day yesterday thinking it was July 31) I thought it looked so yummy. I love pretty much anything pesto and I thought that the addition of garbanzo beans was a fantastic addition to a traditional pasta dish. But that is pretty much all the original recipe was pasta, garbanzo beans, and canned tuna. Yummy but it still needed some umph!
So using chicken, because that is what I had, and some fresh, local plump grape tomatoes, and tangy feta cheese this pasta went from delightful to one that I now crave regularly! A true sign of a winner!
Note: This pasta dish would even be wonderful without the chicken as a flavorful and filling vegetarian option.
One Year Ago: Black Cow Ice Cream Soda
Two Years Ago: Cookbook Review: Rachael Ray’s Classic 30-Minute Meals: The All Occasion Cookbook
Summer Pesto Pasta
Prep Time: 10 minutes Cook Time: 10 minutes Serves 6
2 chicken breasts, boiled and shredded
3 tablespoon olive oil
1 garlic clove, minced
1 (15 ounce) can garbanzo beans, rinsed and drained
1 pint grape tomatoes, sliced in half
1 (12 ounce) package angle hair pasta, cooked according to package directions
½ cup prepared pesto (recipe below)
Feta cheese, for topping
Cook garlic clove in a skillet with olive oil for 1 minute. Stir in beans and tomatoes and cook for 1 to 2 minutes more. Add pesto and cooked chicken. Toss sauce mixture with prepared pasta. Serve hot or cold, topped with feta cheese.
recipe inspired by Food Network Magazine, March 2011
1 (4 ounce) package basil leaves
1 (2.25 ounce) package pine nuts, toasted
2 garlic cloves, chopped
1/3 cup olive oil
½ cup parmesan cheese
Salt and pepper, to taste
Place all the ingredients in food processor and blend until almost smooth.