It’s Friday and that means I have a Double Delicious Recipe for you! This is FABULOUS!! And it doesn’t require puree prep beforehand! YAY! This can be eaten cold or warm!

Pasta with Pea Pesto



2 cups peas (fresh or frozen, blanched in boiling water for 30 seconds and shocked in cold water)

♦ 1/2 cup grated Parmesan

♦ 1/2 cup pine nuts

♦ 2 medium cloves garlic

♦ 1/4 cup extra-virgin olive oil

♦ 2 tablespoons water

♦ 1/4 teaspoon salt


6 boneless, skinless chicken breasts (about 2 1/4 pounds)

♦ 1/2 teaspoon garlic powder

♦ 1/4 teaspoon salt

♦ 1/4 teaspoon pepper

♦ 1 teaspoon olive oil

♦ 8 ounces whole-wheat pasta, such as penne of fusilli

1.) For the pesto, combine the peas, Parmesan, pine nuts, garlic, olive oil, water, and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.

2.) Season the chicken breasts with garlic powder, salt and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. Cut into 1-inch cubes.

3.) Meanwhile, cook pasta according to package directions. Toss together the pasta, pesto, and chicken and serve immediately.


Now for the moment of truth:

(1 being dislike/never again : 10 being YES! YES! YES!)

♦ Kid Approval: 8

♦ Parent Approval: 9

♦ Likelihood to make again: 10

♦ Additional Comments: Loved this! So did my kids! The only suggestion my husband had was to keep the chicken breasts separate from the pasta and eat the pasta more as a side. (This is totally one of HIS preferences though!) This was very easy to make and tasty!!

(Linking up with Like a Bubbling Brook)