1 small Bunch of Fresh Watercress
1/2 teaspoon Garlic, minced
1/4 Cup Parmesean Cheese, shredded
1 Cup fresh Toasted Pecans
1 Tablespoon Fresh Lemon Juice
1/2 Cup Extra Virgin Olive Oil
1 box of bowtie pasta, cooked al dente (slightly firm)
1 1/2 cup of rotisserie chicken, cooked and chopped (optional)
Mix pesto, pecans and garlic in food processor. Use 1 to 2 heaping Tbsp. of pesto mix and toss with pasta in a large skillet. Add chicken. Toss in skillet. Enjoy!
NOTE: Take leftover pesto mix. Fill an ice cube tray with leftovers (about tbsp per cube). Freeze 24-48 hours. Remove cubes, put them in freezer bag. Now you have fresh watercress pesto to serve throughout the summer.