Pistachio Asparagus Pesto with Pasta and Chicken
4 servings
1 bunch asparagus, 1 cup reserved
1 lbs chicken breast, strips
1 pint cherry or grape tomatoes, halved if cherries
1 cup asparagus (blanched and chopped)
1/4 cup spinach
1 clove garlic
2 tablespoons pistachios (toasted)
1/4 cup grated parmigiano reggiano
4 tablespoons olive oil
lemon juice to taste
salt to taste
Cook the pasta, reserving some liquid. Cook the chicken and reserve.
Mix pesta with enough water to make it a little saucy. Add remaining
chopped asparagus and get mostly cooked. Add everything together and
serve.
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