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“St. Patrick’s Day” Pasta

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Melissa J. Lockwood, DPM -
In our house, color is king.  And when Scott and I cook, it’s always to try to please a picky little eater.  I’ve got just the best spring recipe to share with you all – and best of all, it’s Lauren June approved!!

Pesto Pasta w/ Chicken (it’s easy!)

•    1 package fresh spring greens and 1 small bunch of basil (OR the prepackaged pesto from the store works too – check your refrigerated section!)
•    1 cup of chopped pine nuts (we also like walnuts!)
•    ½ cup extra virgin olive oil
•    1 package fresh tortellini pasta (we like the rainbow colors at our house!)
•    1 container fresh parmesan/romano cheese
•    1 package fresh chopped chicken (you could bake your own, but this is an easy fix!)
•    ½ cup heavy cream
•    1 tsp fresh minced garlic (we cheat and use the preminced garlic!)
Combine the spring greens and basil in the mixer and mix until a fine chop.  Add chopped nuts, ¾ of the cheese, olive oil, and garlic.  After mixing, place in small saucepan to heat.  Add chicken.  Simmer for 10 min, adding cream in the last 2 minutes.  
Boil water and prepare pasta as directed.  Combine all ingredients and top with more fresh cheese!  Yum!  


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