Using fresh Italian parsley for pesto is an excellent and flavourful alternative to fresh basil
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup packed Italian parsley
2 cloves garlic
2 Tbsp. toasted pine nuts
1/3 cup olive oil
1/4 cup Kraft 100% Parmesan Grated Cheese
1 bunch asparagus
1 red pepper
1/2 cup sun-dried tomatoes
2 boneless skinless chicken breast (raw)
3 cups penne pasta
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How do I make it ?
Just follow our 3 simple steps
Place 1 cup packed fresh Italian parsley, 2 Tbsp. toasted pine nuts and 2 garlic cloves in food processor. Process until finely chopped; gradually add 1/3 cup olive oil. Stir in 1/4 cup Kraft Grated Parmesan. Set aside.
Cook 3 cups Penne according to package directions, adding 1 bunch asparagus, cut in pieces, during last 2 minutes. Drain and rinse with cold water.
Toss pesto and cooked pasta with 1 chopped red pepper and 1/2 cup oil-packed sun-dried tomatoes cut into thin strips. If desired, add 2 grilled and sliced boneless skinless chicken breasts.
Kraft Kitchen Tips!
This pesto can be prepared up to 2 days in advance. Toss with salad ingredients just before serving.
Rinsing pasta with cold water stops the cooking process and prevents pasta from becoming soggy.
Use toasted walnuts in place of pine nuts.
Calories From Fat
% Daily Value
Total fat 16.9 g
Saturated fat 0 g
Total carbohydrate 39.6 g
Dietary fibre 4.6 g
Sugars 0 g
Protein 25.2 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.