What I'm eating right now.

This is so so yummy.  You should make it. 


Pummill’s Pistachio Pesto Pasta

1 cup freshly grated Parmesan cheese
½ cup crushed pistachios
5 cloves freshly minced garlic (double if you LOVE garlic)
½ cup olive oil
1 cup firmly packed basil leaves (stems removed)
¼ cup firmly packed parsley sprigs (stems removed)
½ tsp. salt
½ tsp. pepper
1 package farfalle (bowtie) pasta
4 chicken breasts, diced and marinated in olive oil, balsamic vinegar & garlic salt



1. In food processor, add ingredients in order specified above. The food processor will take care of all the mincing, chopping, grating and crushing. Blend to form a thick paste.

2. While pesto is blending, put pasta on to boil. Boil pasta until al dente.

3. While pasta is boiling, sauté chicken in marinade of olive oil, balsamic vinegar and garlic salt. (I just pour a whole bunch of the marinade right in the pan, then the chicken and cook it on medium low so the chicken gets all good and moist.  When I add the chicken to the pasta, I add about half of the liquid.  Then when we're done eating, I pour the rest of the marinade over the leftovers so they don't get dried out)

4. When pasta and chicken are ready, combine the two. Then, mix in ½ cup pesto. Stir and serve.

5. Freeze remaining ½ cup pesto in zip loc bag. Then, for your next meal, simply thaw pesto, cook pasta and sautee chicken.

Shout out to Ashley for this recipe. :) Pin It