Whole-Grain Linguine with Carrot Top Pesto, Chicken & Grilled Vegetables - Recipe from Price Chopper
Whole-Grain Linguine with Carrot Top Pesto, Chicken & Grilled Vegetables
This summertime grilled pasta comes together quickly, is filled with veggies and chicken, and topped with crumbled feta. Found in Summer Gatherings 2022 Magazine.
This summertime grilled pasta comes together quickly, is filled with veggies and chicken, and topped with crumbled feta. Found in Summer Gatherings 2022 Magazine.
- Prepare outdoor grill for direct grilling over medium-high heat. Heat large covered saucepot of salted water to a boil over high heat. Add potatoes and cook 10 minutes, adding pasta when necessary and cooking as label directs; drain. Cool potatoes and cut in half; return pasta to saucepot and cover to keep warm.
- Coarsely chop carrot leaves (you should have about 11/2 cups). In food processor, purée carrot leaves, garlic, basil, Parmesan cheese, pine nuts and lemon juice, scraping down bowl with rubber spatula occasionally; with processor running, slowly add 6 tablespoons oil.
- Coat chicken with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In large bowl, toss zucchini, potatoes, carrots, remaining 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Place chicken and vegetables on hot grill rack; cover and cook chicken, potatoes, and carrots 10 minutes, and zucchini 8 minutes or until internal temperature of chicken reaches 165° and vegetables are tender, turning once.
- Add 1/2 cup pesto to pasta; toss. Cut carrots crosswise into thirds; slice chicken. Serve chicken and vegetables over pasta sprinkled with feta cheese.
