Total Time:

10 min(Preparation) / 20-25 min(Cooking)

Gluten Free Linguine with Chicken and Red Pepper Pesto


Ingredients

1 pkg (340 g)Catelli® Gluten Free Linguine
2large red peppers, grilled, seeded and peeled
1/4 cup (60 mL)chopped toasted walnuts
3 tbspextra virgin olive oil
2 tsp (10 mL)red wine vinegar
2cloves garlic, minced
1/2 tsp (5 mL)each salt and dried oregano
1/4 tsp (1 mL)each smoked paprika and freshly ground pepper
1 lbboneless skinless grilled chicken breasts, sliced
1/3 cup (75 mL)finely crumbled feta cheese
2 tbsp (30 mL)chopped parsley

Preparation

1
Cook linguine according to package directions; drain and reserve 1/4 cup pasta water.
2
Add peppers, walnuts, oil, vinegar, garlic, salt, oregano, smoked paprika and pepper to a food processor; pulse until smooth.
3
Toss hot pasta with red pepper pesto and reserved pasta water until combined. Toss chicken with pasta. Divide between plates and top evenly with feta and parsley. Serves 4.

 

 

 

TipFor a short cut, used jarred roasted red peppers.

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