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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.

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