Gluten Free Linguine with Chicken and Red Pepper Pesto

Presented by

Ingredients

1 pkg (340 g)	Catelli® Gluten Free Linguine
2	large red peppers, grilled, seeded and peeled
1/4 cup (60 mL)	chopped toasted walnuts
3 tbsp	extra virgin olive oil
2 tsp (10 mL)	red wine vinegar
2	cloves 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 lb	boneless skinless grilled chicken breasts, sliced
1/3 cup (75 mL)	finely crumbled feta cheese
2 tbsp (30 mL)	chopped parsley

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.