Walnut Pesto Penne with
3 cups packed fresh basil leaves
3 large garlic cloves
2/3 cup Kirkland Signature walnuts,
lightly toasted, divided
1/3 cup extra-virgin olive oil
1/3 cup freshly grated Parmesan
cheese, plus more for topping
Salt and pepper
4 boneless, skinless chicken
1 pound penne pasta
1/2 cup chopped sun-dried tomatoes
To make the walnut pesto, place basil leaves and garlic in a food processor or
blender and mix well. Add 1/3 cup walnuts and continue to blend until the nuts are
finely ground. With the machine running, drizzle in olive oil. When you have a
smooth paste, transfer to a bowl and stir in Parmesan. Season to taste
with salt and pepper.
Chop the remaining 1/3 cup walnuts; set aside.
Preheat grill to medium. Coat the grill rack with cooking spray.
Sprinkle chicken with salt and pepper to taste. Grill for 10 minutes, or
until done, turning once. Cut into bite-size pieces and keep warm.
Cook pasta according to package directions. Drain.
In a large bowl, combine pasta, pesto, chicken and sun-dried tomatoes.
Stir until evenly coated.
Top each serving with Parmesan and chopped walnuts. Makes 6 servings.