Total Time:

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

Gluten Free Linguine with Chicken and Red Pepper Pesto


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


Cook linguine according to package directions; drain and reserve 1/4 cup pasta water.
Add peppers, walnuts, oil, vinegar, garlic, salt, oregano, smoked paprika and pepper to a food processor; pulse until smooth.
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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