eat local every day: creamy pepper & pesto pasta with seasonal veggies

creamy pesto & pepper pasta | reagantherecipehoarder.com

So, I’m kind of obsessed with chevre.

But not just any kind of chevre.

Local chevre.

More specifically, Swede Farm chevre made by the Carlson family.

So today I’m using the pesto & fire roasted pepper chevre to make a pasta.

creamy pepper & pesto pasta | reagantherecipehoarder.com

^ MVP in today’s recipe.

Here’s what you’ll need for 4 servings

1 (8 oz) container of Swede Farm pepper & pesto chevre
8 oz of your favorite thin pasta
4 c sauteed kale or spinach, stems removed & torn into bite size pieces (I used kale)
2 c roasted butternut squash (yellow summer squash would also work beautifuly)
2 (8 oz) chicken breasts, trimmed  & seasoned with salt & pepper
Juice of 1 small or 1/2 large lemon
EVOO
*optional ingredients: fresh minced garlic &/or halved (lengthwise) fresh cherry tomatoes
*optional substitution: substitute 1 tbsp meyer lemon infused EVOO for juice of lemon & regular EVOO

Fill your pasta pot with boiling water & cook your pasta to al dente. I used garlic & parsley linguine because I didn’t have any fresh garlic on hand. & what’s pasta without a bit of garlic?

Once you have your pasta going, put some EVOO & lemon juice in a skillet on low heat.

creamy pepper & pesta

Season your trimmed chicken breasts with salt & pepper & place in the skillet until they reach at least 160F.

creamy pepper & pesto pasta | reagantherecipehoarder.com

In another skillet, add your cooked veggies & pesto & pepper chevre.

creamy pepper & pesto pasta | reagantherecipehoarder.com SDC10636_2

Cut up your chicken breasts (1/2 of each chicken per serving).

Toss everything together & serve with fresh homemade bread.

creamy pepper & pesto pasta | reagantherecipehoarder.com

Happy eating. 🙂

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2 thoughts on “eat local every day: creamy pepper & pesto pasta with seasonal veggies

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