Pâtes au pesto d’épinards

Ingrédients

• 3 cups fresh spinach (loosely packed)
• 1 clove garlic
• 1/2 cup walnuts (toast them if you have time)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon black pepper
• 1/4 cup extra virgin olive oil
• 3/4 pound green beans (trimmed)
• 8 ounces rotini pasta (whole wheat preferred)
• 2 cups cooked chicken breast (cut into bite-size pieces)
• 8 ounces cherry or grape tomatoes (halved)

Préparation

1. 1

   --- Make the Pesto: ---

2. 2

   Place all pesto ingredients except olive oil in the bowl of a food processor. Process until finely chopped. With the processor running, add the oil in a steady stream through the feed tube and process until well combined, scraping down the sides of the bowl as necessary.

3. 3

   --- Prepare the Pasta: ---

4. 4

   Bring a large pot of salted water to a boil. Place green beans in the pot and cook for 2-3 minutes, until just crisp-tender. Use a slotted spoon to scoop green beans into a bowl of cold water. Keep water in pot at a boil. Remove green beans from cold water after a few minutes and place on a clean towel to dry.

5. 5

   Add pasta to the boiling water and cook according to package directions for al dente. Reserve ½ cup of the pasta cooking water; drain pasta and return to the pot.

6. 6

   Line up the green beans a handful at a time and cut in half. Add beans and chicken to the pot with the pasta. Stir in the pesto, adding a little of the reserved pasta cooking water to help loosen the sauce as needed. Gently stir in the tomatoes.

7. 7

   The pasta is delicious warm, at room temperature, or chilled. Enjoy!