Cilantro Pesto Pasta with Chicken served with whole wheat toast and a sprig of basil
Ingredient List
For the Cilantro Pistachio Pesto (makes ¾ cup):
  • 1 bunch fresh cilantro (about 2 cups)
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon cayenne pepper
  • ½ cup salted pistachios, toasted, divided
  • ¼ teaspoon salt
  • 1/3 cup olive oil
For the Pasta:
  • 1 (13.25 ounce) box whole-wheat rotini or penne pasta
  • 2 cups shredded or chopped cooked white meat chicken (cooked leftovers or rotisserie chicken are options)
  • 1½ cups grape tomatoes, halved
Instructions
Prepare Pesto
  • To prepare pesto, put cilantro, garlic, lemon juice, Parmesan cheese, cayenne pepper, pistachios (minus 2 tablespoons), and salt in a food processor or blender.  Add about half the olive oil and blend.  Add remainder of olive oil and blend until mixture reaches desired consistency.

Prepare Pasta
  • Bring a large pot of water to a boil.  Cook pasta according to package directions; drain.  

  • Return pasta to cooking pot on low heat, add pesto and chicken, heating until warmed through.  Add tomatoes.  Stir to combine.  

  • Top with reserved 2 tablespoons of nuts then serve.  Can be served warm, room temperature or cold as a summer salad.

  • cilantro pesto pasta plated with whole wheat toast and a sprig of basil

    Want more great recipes? Try this One-Pot Italian Soup! Or would you like to learn more about the wheat that you eat? Check out What a Bushel of Wheat Means to Me!

Nutrition Facts
  • One serving provides approximately: 265 Calories, 14 g Protein, 30 g Carbohydrates, 4 g Fiber, 10 g Fat  (2 g saturated), 25 mg Cholesterol, 3 mcg Folate, 2 mg Iron, 166 mg Sodium

Instructions
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