Farfalle with Applewood Smoked Chicken and Walnut Pesto

Name: Farfalle with Applewood Smoked Chicken and Walnut Pesto
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: Pesto; 3/4 cup California walnuts, toasted; 1 bunch arugula, washed, with stems removed (2 ounces of clean, stemmed leaves); 1/2 cup olive oil; 1 tablespoon (about 3 cloves) garlic, chopped; 1 tablespoon Parmesan cheese, grated; 1 tablespoon lemon juice; 1/2 teaspoon salt; Pasta Assembly; 1/2 pound farfalle (bow tie) pasta, dried; 1/3 cup olive oil; 3 cups applewood smoked chicken, or other smoked chicken, diced in 1/2 inch chunks; 2 cups asparagus, sliced in 1-inch, diagonal pieces; 4 teaspoons (about 4 cloves) garlic, chopped; 1/2 cup Arugula-Walnut Pesto; 1/2 cup creme fraiche or sour cream; 15-20 California walnut halves, toasted; Parmesan cheese, shaved

Total Time

40 Mins

Serves

Meal

Dinner

Description

This recipe makes more pesto than you need, but it is delicious and good to have on hand.

Ingredients

Pesto

3/4 cup California walnuts, toasted
1 bunch arugula, washed, with stems removed (2 ounces of clean, stemmed leaves)
1/2 cup olive oil
1 tablespoon (about 3 cloves) garlic, chopped
1 tablespoon Parmesan cheese, grated
1 tablespoon lemon juice
1/2 teaspoon salt

Pasta Assembly

1/2 pound farfalle (bow tie) pasta, dried
1/3 cup olive oil
3 cups applewood smoked chicken, or other smoked chicken, diced in 1/2 inch chunks
2 cups asparagus, sliced in 1-inch, diagonal pieces
4 teaspoons (about 4 cloves) garlic, chopped
1/2 cup Arugula-Walnut Pesto
1/2 cup creme fraiche or sour cream
15-20 California walnut halves, toasted
Parmesan cheese, shaved

PREPARATION

To make the pesto, in a food processor fitted with the metal blade, combine all of the ingredients and process for 1 to 2 minutes, stopping once or twice to scrape down the sides of the bowl, until the pesto is smooth.
Transfer to a tightly sealed container, and refrigerate, until ready to use. You will yield about 1 1/4 cups. Have all ingredients at hand and 4 serving plates or bowls warmed when you begin preparing the pasta. Once you start, it goes quickly.
Drop the farfalle into a large pot of boiling, salted water and cook according to package directions; the pasta should be slightly firm to the bite, not mushy.
In the meantime, heat the olive oil in a large skillet over moderate heat. Add the chicken, asparagus and garlic; cook stirring and tossing frequently until the asparagus is just tender, about 5 minutes. Stir in the pesto and creme fraiche.
Drain the pasta well and add it to the skillet. Stir and toss for a moment to combine and coat the pasta with the sauce. Divide the pasta among 4 heated plates or bowls, then garnish with toasted walnuts and shaved Parmesan.

NUTRITION

Calories: 624 cal
Total Fat: 40 g
Trans Fat: 0 g
Polyunsaturated Fat: 9 g
Cholesterol: 27 mg
Sodium: 624 mg
Carbohydrates: 50 g
Dietary Fiber: 5 g
Protein: 19 g