Sarah Drown & Ryan Baltz - Dallas, TX
One of my mom’s yummy recipes (Mrs. Drown).
Serves 8.
Ingredients
Basil Pesto (For a quickie version of this you can use store bought pesto)
1 Cup fresh basil leaves
1 Cup fresh spinach
2 Tbsp minced garlic
¼ Cup pine nuts
½ Cup grated Romano Cheese
½ tsp salt
¼ tsp pepper
½ Cup Olive Oil
½ Cup Vegetable Oil
Pasta Salad
1 Pound Farfalle (Bowtie) Pasta
2 Tbsp Olive Oil
1 large sweet Onion, thinly sliced
2 Pounds boneless, skinless Chicken Breasts (grilled or broiled)
1 Cup dried cranberries or cherries
Cooking Instructions
For Basil Pesto
In food processor, place basil, spinach, pine nuts, cheese, salt & pepper. Pulse to chop basil & spinach. Add olive & vegetable oils slowly. Pesto should be creamy in texture. (Makes about 2 Cups of Pesto)
For Salad
Cook Pasta & then set aside. Heat olive oil in pan & sauté onion until golden. Add to pasta. Cut cooked chicken breasts into 1-inch pieces & then add to pasta along with cranberries. Gently stir in basil pesto.
Made this with dinner tonight, so delicious. I used a pre-made pesto (easier) and added a little parmesan cheese. Thanks for sharing!
ReplyDelete