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Lectin Free Pesto Pasta

by: Seema Racela

Pesto Pasta

by: Seema Racela

Lectin Free

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Gluten Free

Corn Free

Egg Free

Vegan Option
 

Dairy Free
 

My son’s favorite way to enjoy pesto is in this refreshing pasta dish!  We usually make the pesto with whatever greens we have-basil, kale, spinach, turnip greens, etc.  It's so convenient if you’ve premade and froze the pesto. I like using millet pasta for this dish because it has the same taste, texture, and color as wheat pasta-which is a plus if you have kids who can tell the difference between gluten free and “regular” noodles!  Just an FYI this pasta cooks very quickly, so keep an eye on your pot!  Enjoy!

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-8.8 oz box of organic millet penne, cooked

-1/2 lb pastured chicken (omit if vegan)
-1/2 cup mushrooms, minced if you’re trying to sneak them in otherwise chopped is fine)
-Extra virgin olive oil
-1 teaspoon fresh squeezed lemon juice
-1/4 teaspoon lemon zest
-Pesto (recipe below)

For the pesto:

Blend the below ingredients together in a food processor or blender until combined:

-1 cup greens (such as basil, turnip, or radish greens or 3 garlic scapes)

-1 clove garlic

-1/8 cup walnuts, pecans, or blanched almonds

-1/4 cup Parmigiano-Reggiano (or nutritional yeast, if vegan)

-3 tablespoons extra virgin olive oil

-Pinch of salt

1. Coat the bottom of a Lodge cast iron skillet with oil and warm over medium heat.
2. Add the chicken and cook until it’s no longer raw.  The internal temperature of the chicken should read 165° F.
3. Add the mushrooms and cook until most of the water evaporates.
4. Remove the skillet from the heat and toss in the cooked pasta, lemon juice, zest, and pesto until combined. Enjoy

Ingredients

Method

Soy free, rice free, oat free, peanut free, cashew free, allergy friendly

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