Homemade pesto may seem daunting, but in this quick pasta recipe you can make a simple sauce in minutes while the pasta water comes to a boil. You can substitute frozen green beans and cauliflower for fresh; in Step 4, cook the frozen vegetables according to package directions before tossing with the pasta and pesto. Source: Diabetic Living Magazine, Spring 2019

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil.

  • Place walnuts in a small bowl and microwave on High until fragrant and lightly toasted, 2 to 2 1/2 minutes. (Alternatively, toast the walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes.) Transfer to a plate and let cool. Set 1/4 cup aside for topping.

  • Combine the remaining 1/2 cup walnuts, parsley, garlic, salt, and pepper in a food processor. Process until the nuts are ground. With the motor running, gradually add oil through the feed tube. Add Parmesan and pulse until mixed in. Scrape the pesto into a large bowl. Add chicken.

  • Meanwhile, cook pasta in the boiling water for 4 minutes. Add green beans and cauliflower; cover and cook until the pasta is al dente (almost tender) and the vegetables are tender, 5 to 7 minutes more. Before draining, scoop out 3/4 cup of the cooking water and stir it into the pesto-chicken mixture to warm it slightly. Drain the pasta and vegetables and add to the pesto-chicken mixture. Toss to coat well. Divide among 4 pasta bowls and top each serving with 1 Tbsp. of the reserved walnuts.

Nutrition Facts

514 calories; 26.6 g total fat; 4.2 g saturated fat; 54 mg cholesterol; 557 mg sodium. 817 mg potassium; 43.4 g carbohydrates; 8.6 g fiber; 5 g sugar; 31.4 g protein; 1736 IU vitamin a iu; 55 mg vitamin c; 127 mcg folate; 156 mg calcium; 5 mg iron; 138 mg magnesium;

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Rating: 5 stars
We loved this. I used asparagus instead of green beans and it was delicious. I will definitely be making this again. Read More