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Creamy Pesto Pasta with Parmesan Crusted Chicken

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Servings 4

Ingredients
  

  • 1 1/2 cup Chopped kale
  • 1 cup basil
  • 1/4 cup pine nuts
  • 1/4 cup Parmesan cheese
  • 1/3 cup Olive oil + more if needed
  • 1 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 lemon juice
  • 3-4 garlic cloves

Pesto Pasta

  • Your choice of noodles
  • 1 cup of heavy cream
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/4 cup pasta water
  • 2 tbsp pesto
  • 1/3 cup parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1/2 shallot minced
  • 3 cloves garlic minced
  • 1/2 lemon juice

Instructions
 

Kale Pesto

  • To a food processor, add chopped kale, basil, pine nuts, garlic cloves, and olive oil. blend until smooth. Add in Parmesan cheese, Italian seasoning, salt and red pepper flakes. Blend until smooth. Adjust seasonings according to taste.
  • Pour into a mason jar and refrigerate for later use.
  • Kale Pesto will last up to 1-2 weeks in an airtight container in the refrigerator.

Pesto Pasta

  • In a pot over medium high heat, bring salted water to a boil. Cook your choice of noodles according to the package directions.
  • In a skillet, add 1 tbsp of butter and 1 tbsp of olive oil and heat over medium heat.
  • Sautè minced garlic, shallots and red pepper flakes until fragrant. Add in heavy cream, pasta water and 2 tbsp of pesto. Mix until well combined.
  • Season pasta sauce with onion powder, garlic powder and Italian seasoning. Mix. Adjust seasoning to taste. Add lemon juice and parmesan cheese. Mix until smooth.
  • Toss in cooked pasta and mix until well combined.
  • Plate and top with more parmesan cheese and red pepper flakes.
  • Serve with my Parmesan Crusted Chicken.
Keyword Chicken Pasta, Pasta