This hearty version of Pasta Primavera gets an extra dimension from the presence of pesto.
4 large zucchinis
4 boneless, skinless chicken breasts cut into 1-inch pieces
½ cup fresh Parmesan cheese, shredded
½ cup artichoke hearts, drained and quartered
6 ounces asparagus, trimmed and cut into ½-inch pieces
2/3 cup peas, fresh or frozen
1 large garlic clove, chopped
4 green onions, chopped
2 Tbsp. pine nuts
2 Tbsp. olive oil
1/3 cup white wine
1/8 tsp salt
½ tsp lemon juice
½ tsp lemon zest
2 Tbsp. water
1/4 tsp. black pepper
- Make “pasta” strands from zucchini using your Veggetti cutter.
- Boil “pasta” for 4-6 minutes or until soft. Drain, reserving the liquid, and set aside in a warm place.
- Combine the pine nuts, garlic, salt, and 1 Tbsp. oil in a food processor or blender and process until completely smooth.
- Add the chopped parsley, water, Parmesan cheese, and lemon zest to the mixture. Process until completely combined.
Prepare the chicken:
- Using a large skillet, brown the chicken pieces in the remaining tablespoon of olive oil. This will take about 5 minutes over medium heat. Remove cooked meat from the pan and set it aside.
- Add the onion to the skillet and sauté over medium heat until the onion is translucent. Add the artichoke hearts and cook for another 3 minutes.
- Add the wine to the vegetable mixture and cook for 2-3 minutes more, stirring occasionally.
- Add the asparagus pieces and sauté until they are tender/crisp, about 2 minutes.
- Stir in the “pasta,” 1 ½ cups of the reserved pasta water, the pesto sauce, the chicken pieces, and the peas. Cook over medium heat until the peas are tender, about 2 minutes.
- Remove from heat and stir in the lemon juice before serving.