Eureka Lemon and Herb Pasta al Pesto Genovese

Eureka Lemon and Herb Pasta al Pesto Genovese

Mar 27, 2024Micah Wexler


  • 2 Pasture Project eureka lemon and herb chicken breasts, cooked according the package instructions and chopped.
  • ¾ pound pasta (spaghetti, campanile, or your preferred type)
  • ½ cup green beans, trimmed and cut into bite-sized pieces
  • 2 medium Idaho potatoes, peeled and diced into bite-sized pieces
  • 3 cups fresh basil leaves, packed
  • 1 cloves of garlic, peeled
  • 1/3 cup pine nuts, toasted
  • 1 cup extra-virgin olive oil
  • 1/2 cup parmigiano Reggiano cut in chunks
  • ½ cup pecorio romano cut in chunks
  • Salt to taste


1. In a food processor, combine the basil, garlic, toasted pine nuts, both cheeses,
and a pinch of salt with 3 tablespoons of water and pulse until paste like
2. With the food processor running, slowly drizzle in the olive oil. Add more olive oil
if necessary to reach your desired consistency. Remove to a large bowl.
3. Bring a large pot of salted water to a boil. It should taste like the ocean.
4. Add the pasta, potatoes, and green beans and cook according to the package
instructions until the pasta is al dente. Reserve about 1 cup of pasta cooking
water, then drain the pasta, green beans, and potato.
5. Add the cooked pasta, green beans, chicken, and potatoes to the bowl with the
pesto. Toss everything together, adding reserved pasta cooking water as needed
to loosen the sauce and coat the pasta evenly.
6. Serve the pasta hot, garnished with additional grated Parmesan cheese. It’s also
great the next day right out of the fridge!

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