Our Nut Free Pesto Pasta Salad is full of garden freshness – basil, tomato, and spinach – but allergy friendly for those who can't have tree nuts. This is a quick dish everyone can enjoy at your next cookout.
4
Servings
12
Ingredients
0
Comments
Ingredients
- 5 medium Garlic, Cloves
- 1 tablespoon Olive Oil #1
- 1 cup Basil, Fresh
- 1 cup Spinach
- 1 cup Parmesan Cheese, Shredded
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- ¼ cups Olive Oil #2
- 2 ⅔ cups cook and dice Chicken, Boneless Breasts
- 1 cup halve Cherry Tomatoes
- ½ cups dice Pepperoni, Sliced
- 5 cups cook Rigatoni
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine garlic cloves and extra virgin olive oil #1 in an oven safe baking dish.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine garlic cloves and extra virgin olive oil #1 in an oven safe baking dish.
- Bake at 400 degrees for 12 minutes.
- In a food processor combine roasted garlic, basil, spinach, parmesan, salt and pepper.
- Process until basil and spinach are coursely chopped.
- Gradually add extra virgin olive oil #2 and process until smooth.
- Combine in a bowl with chicken, tomatoes, pepperoni and pasta.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 718
- Total Fat
- 35g
- Saturated Fat
- 11g
- Trans Fat
- 0g
- Cholesterol
- 117mg
- Sodium
- 938mg
- Total Carbohydrates
- 48g
- Fiber
- 1g
- Sugar
- 4g
- Protein
- 50g
- WW Freestyle
- 18