Naked in the bowl, the chewy spirals wait to be clothed
Their crevasses, their nooks, their tiny hiding places
All long to be bathed in the boldness of spring
Yellows and greens, tart and fresh
Sun-kissed and breeze swept
Blend together for a sharp tang
While toasted nuttiness provides crunch under tooth
Mildly sharp, pungent cloves bring zest
All tied together with the salty-sweet, creamy shavings
The green-gold elixir is poured over these spirals that wait
Tossed with hands together
And a sprinkling of green
A whispered after-thought
Taste what’s good and pass it on.
Whole Grain Pasta Salad in Bright, Lemon-Basil Pesto with Grilled Garlic Chicken and Pine Nuts
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(Serves about 4)
Grilled Garlic Chicken ingredients:
2 skinless, boneless chicken breasts
2 cloves garlic, pressed through garlic press
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon Italian seasoning
¼ teaspoon lemon zest
½ teaspoon lemon juice
1 tablespoon olive oil
-In a small bowl, add the chicken breasts and the remainder of the ingredients; rub the seasonings into the chicken breasts and marinate for about 20 minutes.
-Once marinated, grill the chicken breasts for about 4 minutes per side, or until cooked through and golden on outside.
-Once cooked, set aside to cool and then slice the chicken breasts into strips.
Whole Grain Pasta in Lemon-Basil Pesto with Pine Nuts ingredients:
8 ounces (half of a 16oz bag) whole wheat Fusilli pasta (corkscrew)
4 ounces fresh basil, stems removed
3 cloves fresh garlic
1 tablespoon lemon zest (about 1 lemon’s worth)
¼ cup fresh lemon juice
1¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons pine nuts, plus 2 tablespoons for garnish
¼ cup grated Parmesan cheese, plus 2 tablespoons for garnish
½ cup olive oil
1 lemon cut into 4 wedges for garnish
-Cook whole wheat pasta according to directions on package, then drain and rinse under cold water; hold until ready to dress.
-In the bowl of a food process, add the basil through the ¼ cup Parmesan cheese, and pulse a few times to process; with the processor running, add in the olive oil until well blended.
To Assemble and Serve:
-In a large bowl, add the pasta and pour the lemon-basil pesto over; toss to thoroughly coat and check/adjust the salt/pepper, if necessary.
-Plate the pasta salad equally on plates, add equal amounts of grilled garlic chicken strips to the salad, and garnish with about a ½ tablespoon of the pine nuts and Parmesan cheese, and a lemon wedge.