Chicken & Vegetable Penne with Parsley-Walnut Pesto

Ingredient:

• ¾ cup chopped walnuts
• 1 cup lightly packed parsley leaves
• 2 cloves garlic, crushed and peeled
• ½ teaspoon plus 1/8 teaspoon salt
• ⅛ teaspoon ground pepper
• 2 tablespoons olive oil
• ⅓ cup grated Parmesan cheese
• 1 ½ cups shredded or sliced cooked skinless chicken breast (8 oz.)
• 6 ounces whole-wheat penne or fusilli pasta (1 3/4 cups)
• 8 ounces green beans, trimmed and halved crosswise (2 cups)
• 2 cups cauliflower florets (8 oz.)

Directions:

Bring a large pot of water to a boil.

Place walnuts in a small bowl and microwave on High until fragrant and lightly toasted, 2 to 2 1/2 minutes. (Alternatively, toast the walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes.) Transfer to a plate and let cool. Set 1/4 cup aside for topping.

Combine the remaining 1/2 cup walnuts, parsley, garlic, salt, and pepper in a food processor. Process until the nuts are ground. With the motor running, gradually add oil through the feed tube. Add Parmesan and pulse until mixed in. Scrape the pesto into a large bowl. Add chicken.

Meanwhile, cook pasta in the boiling water for 4 minutes. Add green beans and cauliflower; cover and cook until the pasta is al dente (almost tender) and the vegetables are tender, 5 to 7 minutes more. Before draining, scoop out 3/4 cup of the cooking water and stir it into the pesto-chicken mixture to warm it slightly. Drain the pasta and vegetables and add to the pesto-chicken mixture. Toss to coat well. Divide among 4 pasta bowls and top each serving with 1 Tbsp. of the reserved walnuts.

Article from: https://www.eatingwell.com/recipe/270567/chicken-vegetable-penne-with-parsley-walnut-pesto/